Lemon Ricotta Pancakes with Fresh Raspberries

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These pancakes are so light, thin and delicate you can actually fit more in your mouth and your stomach. I have yet to decide if that’s a good or bad thing.


  • 5 eggs, separated
  • 15 oz. c. ricotta cheese
  • 1/2 c. buttermilk
  • 1/2 c. heavy cream
  • 4 T. melted butter
  • 3 T. sugar
  • lemon rind, grated (6 lemons)
  • 1 c. flour
  • 1/4 tsp. salt
  • butter, syrup and raspberries (for serving)


  1. In a medium bowl, beat egg yolks, ricotta, sugar, melted butter, buttermilk and lemon rind on medium until creamy. Beat in flour and salt.
  2. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture.
  3. Spoon batter onto preheated, lightly buttered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup. (I ate mine with Golden Syrup).

I have a hard time finding that sweet spot on my stove that allows my pancakes to cook thoroughly without burning or getting too dark on one side. These pancakes were especially tricky because they’re so delicate. They need to be cooked enough so that you can flip them without having a battery mess on your griddle or in your pan. If you can find that sweet spot on your stove or griddle, these pancakes are worth it. I almost skipped the raspberries on top the pancakes (this time of year raspberries can be rather expensive) but was happy I decided not to. I love the flavor combination of lemon and raspberry. The golden syrup is a nice addition because it doesn’t hide the flavor of the pancakes (in my opinion).

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