Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Ricotta Pancakes
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 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

Directions

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.

This recipe has been updated and may differ from what was originally published or broadcast.

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