Lemon Ricotta Mini Pancakes

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Something that is really good is you take leftover pancakes and spread your favorite jam on them. Then put a dollop of ice cream and roll them. A great dessert.


  • 3 medium farm fresh organic eggs, divided
  • zest of one small lemon
  • 2 Tbs fresh squeezed lemon juice
  • 1/2 cup milk
  • 1 cup good quality ricotta cheese
  • 1 teaspoon organic vanilla
  • 1/2 cup all-purpose flour
  • 1/8 cup of double zero flour
  • 1/8 cup of sugar
  • Pinch of salt
  • 1 and 3/4 teaspoons baking powder


  1. In a bowl sift flours, salt, sugar, baking powder.
  2. Zest one lemon into the bowl with dry ingredients and mix well.
  3. Take the eggs and separate the yolk from the whites.
  4. Place the yolks into a bowl and mix in milk, vanilla, lemon juice, ricotta cheese.
  5. Slowly pour wet ingredients into the dry and blend till nice and smooth.
  6. Take the egg whites and blend till stiff peaks form. (I usually hold the bowl over my head, if it is not all over me then it is good 🙂 ).
  7. Now fold the egg white into the batter carefully, until well incorporated, but do not over mix.
  8. Heat up a skillet with some butter or oil and place nice spoonfuls of batter forming about a 3 inch or 6 cm circle.
  9. When batter starts to form air pockets flip over and cook till nice and golden brown, and crispy on the edges.
  10. Plate a nice stack on a plate, drizzle with maple syrup, and top with fresh blueberries (or any fruit you like).
  11. Ready to eat!
  12. Enjoy!


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