This world is but a canvas to our imagination.
- Henry David Thoreau
Lemon Ricotta Pancakes
Serves: 4

  • 3 eggs
  • 1½ cups (325 ml) ricotta cheese
  • ½ cup (125 ml) melted butter, cooled
  • ½ cup (125 ml) all-purpose flour
  • ¼ cup (60 ml) sugar
  • ½ tsp (2 ml) salt
  • 2 tbsp (30 ml) grated lemon zest
  • Butter, for griddle or pan

In a large bowl, combine the eggs, ricotta cheese and melted butter. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides. Top with powdered sugar and blackberries.




Deb McGuffrey
11/26/2013 2:11pm

Hello, I tried this for my kids and they loved it. Really suprised I liked cheese in pancakes.

11/27/2013 10:31am

Where did you get the blue plate from? I love it. The recipe looks great too. I will have to try it this weekend!


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09/09/2014 10:48pm

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