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Lemon-Ricotta Pancakes

Lemon Ricotta Pancakes
Photo by Ditte Isager

"The mark of a great pancake is that it can be eaten without syrup," says chef Travis Lett, who serves this dish at Gjelina, his Venice, CA, eatery. His version delivers: It's nutty, lemony, and ever so moist. Be sure to fold the ricotta into the batter very gently: "That way, when you bite into the pancake, you get these pockets of pillowy ricotta."

Ingredients

Makes 4 servings

2 cups ricotta
2 cups mixed fresh berries
1/3 cup plus 4 tablespoons sugar, divided
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
Melted unsalted butter for brushing
**Ingredient info:**Chestnut flour can be found at specialty foods stores.

Preparation

  1. Step 1

    Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.

    Step 2

    Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.

    Step 3

    Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.

    Step 4

    Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.

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  • Rave reviews from around the table!

    • Dorothy Wyckoff

    • Las Cruces, NM USA

    • 2/22/2023

  • Almost great, but it becomes great with a few tweaks. First, 2T of baking powder is wayyyy too much and may be why some people failed. Use 2t instead. Second, the key to any batter is to fully hydrate the flour. Make the batter other than the egg whites and ricotta the night before. Use a blender, and refrigerate overnight. The next day, whisk the egg whites with sugar and fold in with ricotta. I used far less sugar in the fruit than called for, but I live in the Pacific Northwest with very sweet fruit.

    • lmwyatt

    • Seattle

    • 4/27/2021

  • Can you substitute the milk with anything for a non-dairy option with this recipe without ruining it? Like water? or almond milk?

    • Anonymous

    • Omaha NE

    • 9/14/2019

  • Really good. We liked the fluffy texture and taste (used the chestnut flour). Macerated berries (half fresh, half frozen), were big hit. It's a keeper.

    • Anonymous

    • Albany, NY

    • 11/26/2018

  • Tasty and fluffy pancakes! I am not pancake fan but when I saw it at Cheesecake Factory I thought it is good idea to use use up the ricotta cheese I have in fridge. I did not put any chestnut flour although it might be good and I love chestnut in any form. I can taste the lemon zest and also I didn't have any fresh berries. I add some frozen blueberries instead. I like it and definitely I will make it again. Thanks

    • kenyee

    • Boston MA

    • 1/15/2017

  • Made these Gluten Free using Bob's Red Mill 1 for 1 Baking Flour and they came out terrific! Moist with a very tender crumb, and a light lemon flavor. Halved the recipe for about 8 pancakes. I buy chestnut flour from Italian Markets or Nut.com.

    • jenncc

    • Los Angeles

    • 5/23/2016

  • Didn't use chestnut flour, just all purpose and the pancakes turned out so incredibly light and fluffy. cooked apple, banana and nectarines for the topping instead of berries,so yummy. My husband just loved them.

    • sugarchinni

    • Toronto, Canada

    • 9/6/2015

  • I looked high and low for the chestnut flour without success. Used regular all purpose. I don't like pancakes, but my family does. These were by far the best pancakes we've eaten. Light, flavorful, no weird floury after taste. I added a little extra lemon zest than called for, but other than that and the flour, I followed the recipe. Next time I'll either find the dang chestnut flour or try another nut flour. I think it would add some interesting texture and depth of flavor. This is our go to pancake recipe now. Oh, we used fresh blueberries. Delicious!

    • erinmcc2002

    • Portland, OR

    • 8/24/2015

  • Made these for brunch on Sunday. Dropped blueberries into the batter as I put them on the griddle instead of making the topping. Great addition. I used all-purpose flour and not chestnut flour. These would be good with orange or lime, too. I added some lemon juice to up the lemon a bit. The pancakes are incredibly light. Loved them! Worth all the dirty bowls : )

    • kathyavers

    • Bloomington, IN

    • 7/14/2015

  • An excellent crowd pleaser. I have made these twice for guests who swear they are at a fancy bed and breakfast. I find they need a bit more time to cook than your average pancake. I don't use chestnut flour and they are still fine. I add lemon juice to the batter, I find it's better and more lemony (but not too much more) that way.

    • franceguru

    • 7/27/2014

  • These were delicious. My changes: used all regular flour (couldn't find chestnut flour) and about a cup and a half of ricotta; also added about a tsp grated fresh ginger. Loved the fluffy, almost meringue-y texture and great lemon flavor. Didn't make the compote but imagine it would have complemented the pancakes perfectly.

    • nicolek

    • Putnam County, NY

    • 2/3/2014

  • I found chestnut flour online. A little spendy, but worth it! From a farm in Indiana.

    • chefjeanne

    • N. Oregon coast

    • 12/20/2013

  • I made the pancakes as prescribed except I used all regular flour.(Didn't have chestnut flour). The pancakes were light, fluffy and golden brown with great flavor. I had leftovers so the remaining four went into the freezer.

    • hamptonguy

    • Southampton, NY

    • 10/12/2013

  • I too am not normally a big pancake fan but these were mighty delicious. We ate them with the macerated berries and some apple butter but next time I will probably just skip the macerated berried altogether. We also put berries straight into the batter (strawberries and raspberries). Yum!

    • hale

    • Berkeley, CA

    • 10/7/2013

  • I don't eat pancakes often. They tend to sit like a leaden lump in the bottom of my stomach. These, however, are FABULOUS! Light and fluffy and delicious. Truth be told, I did not macerate the berries, only made the cakes as described and folded a cup of blueberries in to the batter before griddling. My go-to recipe for pancakes from now on.

    • gypsylthr

    • Scottsdale, AZ

    • 6/25/2013

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