Lemon-Ricotta Pancakes

By Marge Perry & David Bonom
Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.
  • Yield: 12 pancakes


  • All Purpose Flour
  • art skim ricotta cheese
  • Baking powder
  • Baking soda
  • eggs
  • grated lemon zest
  • lemon juice
  • milk
  • Salt
  • sugar


  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl
  2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.