ricotta pancakes


Perfect for spring – ricotta pancakes. They are lighter than traditional pancakes – delicious and airy alone, but pair them with lemon curd and blueberry sauce (recipe below) for a special plate. This recipe is from Martha Stewart and is easily doubled.

RICOTTA PANCAKES – makes 8 pancakes

(recipe from October 1994, Martha Stewart Living Magazine)

  • 2 large eggs, separated
  • 2/3 cup ricotta
  • 1/4 cup milk
  • 6 tablespoons flour
  • 2 teaspoons sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 teaspoons canola oil


  1. In a large bowl, use an immersion blender or food processor to combine egg yolks and ricotta until smooth. Add milk, flour, sugar, baking powder, and salt. Process until completely blended.
  2. In another bowl, beat egg whites with a hand mixer until stiff peaks form.
  3. Gently fold eggs whites into batter.
  4. Heat oil in a large non-stick skillet over medium-low heat. Pour batter into skillet and cook until pancakes start to bubble, then turn, and cook for about 3 more minutes, until pancakes are golden.
  5. Serve with fresh fruit, fruit sauce, or lemon curd.

Berry sauce: Combine fresh or frozen blueberries, blackberries, or raspberries in a small pan with sugar to taste, lemon zest, and a tablespoon of water. Simmer, stirring frequently, until ingredients come together, 3-4 minutes.

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