Lemon Ricotta Pancakes

The following pancakes, although not salty like the o­nes Judith served to Holefernes in biblical times, is traditionally served for Hanukkah. I have tweaked the ingredients to make them a little more healthy (whole wheat flour) and more delicious with the addition of lemon zest. I enjoy these delicate pancakes plain but they are also delicious with fruit preserves, sour cream or maple syrup o­n top.


  • 1 Tablespoon melted unsalted butter
  • 1-cup whole milk ricotta
  • 2 eggs
  • 2 Tablespoon light brown sugar
  • Zest of ½ medium lemon, finely minced
  • ½ teaspoon vanilla extract
  • 1/8-teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 Tablespoons whole-wheat flour
  • 2 Tablespoons all purpose flour
  • Unsalted butter for frying

Preparation Instructions
  1. Place the 1 Tablespoon of butter in a 1 ½ quart glass bowl and microwave o­n high for 40 seconds or until butter is melted.
  2. Add the ricotta and eggs and mix well with a whisk to thoroughly combine.
  3. Add the brown sugar, lemon zest, vanilla, nutmeg and salt as well as the two flours and stir well.
  4. Heat a griddle over medium high heat and rub the end of a stick of butter all over the surface of the pan to coat it well.
  5. Drop heaping Tablespoons of batter o­n to the griddle and cook for 3 minutes or until the underside of the pancake is golden brown and the top is slightly dry.
  6. Gently flip the pancakes over (it might be easier to use 2 small spatulas to do this) and cook for another 2 minutes until edges are barely crisp and both sides are golden brown.
  7. Serve drizzled with additional melted butter, honey, or a dollop of sour cream if desired.

Yield: About 20 silver dollar sized pancakes

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