Lemon Ricotta Hot Cakes

Great for breakfast, brunch or special occasions.
Servings 18 (3-inch) pancakes
Prep Time


  • 6 large eggs seperated
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup Butter melted, cooled
  • 1/2 tsp vanilla or lemon extract
  • 1/2 cup Flour
  • 1/4 cup Sugar
  • 1/2 tsp Salt
  • 3 tbsp grated lemon zest divided
  • Powdered Sugar
  • fresh blackberries


  1. In mixer bowl, beat egg yolks; add next three ingredients. Blend until smooth. Combine flour, sugar, salt and 2 tablespoons zest; stir into ricotta mixture. With an electric mixer, beat egg whites until firm peaks form. Gently fold egg whites into batter. Lightly grease griddle; place over medium heat for 1 minute. For each pancake, spoon 1/4 cup batter on griddle in 3-inch circle. Cook pancakes several minutes on each side until golden. Serve immediately or place pancakes on ovenproof dish; cover loosely with foil. Keep warm in 200 F oven.
  2. To Serve: Sprinkle with powdered sugar. Top with remaining lemon zest; garnish with blackberries