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Lemon Ricotta Pancakes With Cherry Preserves

Lemon Ricotta Pancakes With Cherry Preserves


makes 4 SERVINGS

1 cup milk

1 cup ricotta cheese

3 egg yolks + 3 egg whites

½ teaspoon vanilla extract

¼ cup sugar

1 lemon, juiced and zested

1 cup all-purpose flour

½ cup cake flour

1 tablespoon baking powder

¼ teaspoon salt

Butter, for the griddle

Bonne Maman Cherry Preserves, for serving


Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

In a large bowl whisk together your milk, cheese, egg yolks, vanilla, sugar and lemon juice and zest.

Add all of your flour and baking powder until just combined.

In a small bowl whisk your egg whites until soft peak form, add salt.

Gently fold into your ricotta mixture.

Heat a griddle or non-stick pan over medium heat and butter the griddle.

Ladle about 1/3 cup into the pan or griddle to create one pancake. Look for bubbles to form over the top and then flip. About 1-2 minutes per side and remove.

Repeat until you’ve used up all your batter.

Top with delicious Bonne Maman Cherry Preserves + enjoy!