Lemon Ricotta Pancakes



  • 1 c. ricotta cheese
  • 1 c. milk
  • 1 T. extra virgin olive oil
  • 1 T. lemon extract
  • Zest of 1 lemon
  • 3 eggs separated
  • 3 T. sugar
  • ⅛ tsp. salt
  • 1 T. baking powder
  • 1½ c. flour


  • In a mixer, blend the ricotta, milk, olive oil, lemon extract, egg yolks and sugar until smooth.
  • Add salt, baking powder, lemon zest and flour and blend.
  • In a separate bowl, whisk the egg whites until stiff.
  • Add the egg whites to the batter, folding gently.
  • Drop the batter onto a hot griddle, flipping when they begin to bubble.
  • Serve hot off the griddle or keep them warm in a 250°F. oven until ready to serve.
  • Mix fresh blueberries with pure maple syrup and simmer for 10 minutes for an extra yummy extra treat!
  • Serves 4.