Lemon Ricotta Cheese Pancakes

Lemon Ricotta Pancakes


by Chef Kurt von Kahle


2 eggs, separated

1/4 cup melted butter

2/3 cup ricotta cheese

3/4 cup buttermilk or half-n-half

1 1/2 cup self rising flour

1/2 cup self rising cornmeal

1/4 cup sugar

zest from 1/2 lemon

optional Blueberries or cranberries

Mix egg whites until soft peak. In ss bowl, combine yolks, ricotta, milk,

butter. In separate bowl combine flour, cornmeal and sugar.

Combine dry & wet ingredients and slowly fold in egg whites and lemon


Heat pan to 400˚ use fortified, clarified butter to cook. When dropping

batter, use a tablespoon point downwards to keep shapes even. Flip over

once bubbles appear and continue cooking for 1 1/2 minutes.

Top with syrup, fresh fruit & creme fraiche or lemon curd. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s