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21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

12/15/2012

                I've been searching for a good lemon ricotta pancake recipe for a while now and this is absolutely the best. The pancakes are incredibly light and fluffy, just the right amount of lemon tartness and perfectly sweet. These are definitely a new breakfast favorite.

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 16 pancakes

2122_lemonpancakes.jpg

Ingredients

Ingredient Checklist

6 large eggs, separated

1 1/2 cups whole-milk ricotta cheese

1/4 cup (1/2 stick) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 cup sugar

1/2 teaspoon salt

Zest of 2 large lemons

1 tablespoon poppy seeds

Vegetable oil, for griddle

Maple syrup, warmed

Berries, for garnish

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 16 pancakes

2122_lemonpancakes.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 16 pancakes

Recipe Summary

Yield: Makes 16 pancakes

Yield: Makes 16 pancakes

Makes 16 pancakes

2122_lemonpancakes.jpg

2122_lemonpancakes.jpg

Ingredients

Ingredients

  • 6 large eggs, separated
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 tablespoon poppy seeds
  • Vegetable oil, for griddle
  • Maple syrup, warmed
  • Berries, for garnish

Directions

Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.

In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.

Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.

Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.

Reviews (1)

Add Rating & Review

21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

12/15/2012

                I've been searching for a good lemon ricotta pancake recipe for a while now and this is absolutely the best. The pancakes are incredibly light and fluffy, just the right amount of lemon tartness and perfectly sweet. These are definitely a new breakfast favorite.

Reviews (1)

Add Rating & Review

21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1

Add Rating & Review

21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1

21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1

21 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  3

2 star values:

                                  5

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 6
  • 3 star values:
  • 3
  • 2 star values:
  • 5
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

12/15/2012

                I've been searching for a good lemon ricotta pancake recipe for a while now and this is absolutely the best. The pancakes are incredibly light and fluffy, just the right amount of lemon tartness and perfectly sweet. These are definitely a new breakfast favorite.

Martha Stewart Member

Rating: Unrated

12/15/2012

                I've been searching for a good lemon ricotta pancake recipe for a while now and this is absolutely the best. The pancakes are incredibly light and fluffy, just the right amount of lemon tartness and perfectly sweet. These are definitely a new breakfast favorite.

Rating: Unrated

All Reviews for Four Seasons’ Lemon-Ricotta Poppy Seed Pancakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Four Seasons’ Lemon-Ricotta Poppy Seed Pancakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest