Jane’s Lemon Ricotta Pancakes

Visit the Boston Showroom and you might meet with Jane when touring the showroom. However, Jane wears many hats at Clarke including that of chef. Try out her Lemon Ricotta Pancakes for that someone special this Valentine's Day.

PREP TIME: 10 minutes
COOK TIME: 5 minutes
LEVEL: Easy
YIELD: 8 pancakes

Ingredients

  • 1 C Ricotta Cheese
  • ¾ C Buttermilk
  • 4 Eggs, separated
  • 1 C Flour
  • 1 t Baking Powder
  • ½ t Salt
  • ½ t Cinnamon
  • 1 T Light Brown Sugar
  • 1 t grated lemon zest
  • Red Food Coloring
  • Heart Shaped Cutter
  • I T Oil or Butter for Cooking ( plus more butter for serving )

Method of Preparation

  1. Mix ricotta, milk and egg yolks in bowl until combined.
  2. Whisk flour, baking powder, salt, cinnamon, sugar, and zest in another bowl.
  3. Whisk egg whites until stiff peak stage in clean, dry bowl.
  4. Fold wet mixture into dry mixture and mix until just combined – do not over mix. Gently fold in egg whites.
  5. Divide batter into 2 bowls. Color one bowl with a few drops of red food coloring until desired color.
  6. Preheat Wolf Griddle to 375° and coat lightly with butter or oil. (if you do not have griddle, use large skillet, preheated, medium heat).
  7. Ladle batter onto griddle for desired pancake size. Cook until bubbles appear on surface and bottoms are golden-about 2minutes.
  8. Flip and repeat for other side. Cut center out with heart shaped cutter and replace with heart shaped pancake of alternate color.
  9. Serve with butter, jam and/or maple syrup.

Our recipe box to your inbox

Want to receive our recipes by email?

Sign up here:

Strawberry Rhubarb Pie

Every Appliance Comes with a Chef

Allow a Clarke Chef to answer your questions about recipes, appliance use and care.