Log In / Sign Up
HOME
>
RECIPES
>

Lemon-Ricotta Pancakes Recipe

From: The Summertime Anytime Cookbook: Recipes from Shutters on the Beach , by
Makes: 6 large pancakes

In case you are curious, this is it—Shutters’ most requested recipe. There must be something irresistible about these remarkably light pancakes with a tangy whiff of lemon. The secret is to fold fluffy egg whites into the batter and not to overdo the sugar. I’ve been known to eat them for dinner. Fresh berries on the side add a splash of color.

INGREDIENTS
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon lemon extract or lemon oil
  • 1/4 cup cake or all-purpose flour
  • Pinch of kosher salt
  • 1 cup ricotta cheese
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 4 large egg whites
  • Canola oil or nonstick spray, for cooking
  • Confectioners’ sugar, for serving
  • Maple syrup, for serving
  • Mixed berries, optional
INSTRUCTIONS
  1. In a medium bowl, combine the egg yolks, sugar, lemon zest, and lemon extract; whisk until light in color and aerated, about 2 minutes. Whisk in the flour and salt, then whisk in the ricotta cheese and melted butter until just incorporated.
  2. In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter, being careful not to overmix. The batter can be prepared the night before and refrigerated.
  3. Heat a griddle or a large sauté pan over medium heat and coat it lightly with oil. Pour 1/2-cup circles of batter and cook until bubbles begin to form on the tops of the pancakes and the bottoms are golden, about 2 minutes. Then flip carefully and continue cooking until the pancakes are golden on the other side and dry in the middle.
  4. Transfer the pancakes to serving plates and sprinkle with confectioners’ sugar, or keep them warm in a 200°F oven until ready to serve. Serve with syrup and berries on the side.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 5 Reviews
  • Lemon-Ricotta Pancakes Recipe
    5

    These are fantastic, this recipe turned out exactly as they tasted at Shutters. Served with strawberries, blueberries, raspberries, topped with powdered sugar and warm maple syrup. Add a side of bacon or sausage and you have a great dinner. This made enough for 2 people for dinner - made 7 medium pancakes. Highly recommend this recipe!

  • What Butter? Maybe you didn't have the egg whites fluffy enough or over-folded? I made these yesterday for Sunday brunch they were absolutely delectably perfect!!!!! Fluffy and cakey with a gentle lemon zing and the creamy chunks of ricotta melted in my mouth. My boyfriend and I proclaimed them the Best Pancakes we have ever eaten which means a lot as we are pancake conisseurs! They were most definitely pancakes but the most special one's ever invented for us, at our house these will be added to special brunches and holiday breakfasts as a staple of absolute sublime decadence!!!!!

  • I finally made these today, and boy I was disappointed. They didn't turn out bad -- and I should've expected this given the ingredient list -- but they were basically sweet, lemon-flavored omelettes. They did, however, taste much better after I left them sitting around for half an hour.

  • Light, fluffy, and delicious.

  • made these last weekend fabulous

Share with your friendsX