Pancakes are always a hit at breakfast time or any other time of the day for that matter. My husband and I even have pancakes for dinner on the occasion along with some beautiful turkey sausage on the side, and tons of fruit and pure maple syrup. I was reading the Metro one day at work and found this recipe featured on the back of the paper. Although I've read about ricotta pancakes I never really bothered to try making it because simply I had a standard go-to pancake recipe already. I gave this one a go and immediately noticed a huge difference. The lemon zest really added a nice zing to the flavour and the ricotta just added that extra fluffy pillow like texture to the pancakes. This is definitely a real treat at breakfast. I highly recommend these pancakes!

Adapted from the "Lemon Ricotta Pancakes" recipe featured in the Metro newspaper. Submitted by: Paula Bowman. (April 1-4/10)

Yields about 8-10 pancakes


  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup fresh ricotta
  • 3/4 cup milk
  • 3 eggs, separated
  • zest of one lemon
  • olive oil cooking spray
  • sliced strawberries, sauteed apples, or sliced bananas
  • gently heated pure maple syrup

In a large bowl, whisk together the flour, sugar, baking powder and the salt. Place it aside for now. Then in another bowl, whisk together the ricotta, milk, egg yolks and lemon zest. Add the wet mixture into the bowl with the dry ingredients, and stir until just combined.

In another bowl, beat together the egg whites until you see soft peaks form. You can do this by hand or you can use an electric mixture, which is definitely much faster. Fold the beaten egg whites into the ricotta mixture until just blended. You want to make sure that the batter is still fluffy.

Preheat a non-stick skillet or a griddle on medium heat, and lightly spray the olive oil cooking spray over top. Drop down a small ladle full of the batter to the griddle. One per pancake and make sure not to overcrowd the space. Cook the pancakes until golden brown, which should take about 1 minutes per side. Serve immediately with tons of sliced fruit and warm maple syrup.

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