Ricotta Pancakes

I never had pancakes in Italy. Please, my mom never made me pancakes! But now I have three girls at home, and I have to. My first approach was the powder mix, which is easy and quick, but a little too easy, you know?. You want to spend some time making breakfast for your family and really make something special. This recipe is extremely simple, so try it for your family and you’ll never go back to the powder!


Prep Time: 15 min / Cook Time: 20 min / Serves:4

1/2 cup all-purpose flour
1 tablespoon sugar
Pinch kosher salt
Zest of 1/2 lemon
1 1/2 cups ricotta cheese
4 farm fresh large eggs, separated
Butter, for griddle

Heat a nonstick griddle to medium-high heat.


Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.


Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.

Spread some butter on the hot pancake griddle.


Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden.


Keep pancakes warm in a 200 degree F oven before serving.