.
home
home
0
Lemon Ricotta Hot CakesLemon Ricotta Hot Cakes
Lemon Ricotta Hot Cakes
Lemon Ricotta Hot Cakes
Great for breakfast, brunch or special occasions.
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Ricotta Hot Cakes
Lemon Ricotta Hot Cakes
0
Servings18
0
Ingredients
6 large eggs, separated
1 1/2 cups whole milk ricotta cheese
1/2 cup Butter, melted, cooled
1/2 teaspoon vanilla or lemon extract
1/2 cup Flour
1/4 cup Sugar
1/2 teaspoon Salt
3 tablespoons grated lemon zest, divided
Powdered Sugar
fresh blackberries
Directions
  1. In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
  2. Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
  3. With an electric mixer, beat egg whites until firm peaks form.
  4. Gently fold the egg whites into the batter.
  5. Lightly grease a griddle and place it over medium heat for 1 minute.
  6. For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
  7. Cook the pancakes for several minutes on each side until golden.
  8. Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
  9. TO SERVE: Sprinkle the pancakes with powdered sugar.
  10. Top them with the remaining lemon zest and garnish with blackberries.
0 minutes
Prep Time
0 minutes
Cook Time
18
Servings

Shop Ingredients

Makes 18 servings
6 large eggs, separated
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
1 1/2 cups whole milk ricotta cheese
Frigo Whole Milk Ricotta Cheese
Frigo Whole Milk Ricotta Cheese, 15 Ounce
$4.89$0.33/oz
1/2 cup Butter, melted, cooled
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1/2 teaspoon vanilla or lemon extract
McCormick Pure Lemon Extract
McCormick Pure Lemon Extract, 2 Ounce
$3.69$1.85/oz
1/2 cup Flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $5.79$0.70/lb
1/4 cup Sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
1/2 teaspoon Salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
3 tablespoons grated lemon zest, divided
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Powdered Sugar
Wholesome Organic Powdered Confectioners Sugar
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
Huge Deal
$4.49 was $5.99$0.28/oz
fresh blackberries
Driscoll's Blackberries
Driscoll's Blackberries, 6 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.58/oz

Directions

  1. In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
  2. Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
  3. With an electric mixer, beat egg whites until firm peaks form.
  4. Gently fold the egg whites into the batter.
  5. Lightly grease a griddle and place it over medium heat for 1 minute.
  6. For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
  7. Cook the pancakes for several minutes on each side until golden.
  8. Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
  9. TO SERVE: Sprinkle the pancakes with powdered sugar.
  10. Top them with the remaining lemon zest and garnish with blackberries.