Lemon Ricotta Pancakes


  • 8 large eggs yolks and whites separated
  • 16 ounces ricotta
  • 6 tbsp sugar
  • 1 cup flour
  • zest of 1.5 lemons
  • 1/4 cup unsalted butter
  • 1 pint blueberries


  1. Combine egg yolks, ricotta, sugar, flour and lemon zest in electric mixer until smooth.
  2. In a separate mixing bowl, whip egg whites into stiff peaks (you can use the electric mixer here too).
  3. Add the egg whites to the yolk mixture by gently folding in.
  4. Heat a skillet over medium heat and add a small amount of butter. Ladle a spoonful of batter into the pan and cook until it begins to bubble on the top. Flip and cook the other side. Serve immediately with blueberries and whipping cream.