- Tina Wasserman - https://cookingandmore.com -

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.


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

  1. [Image]: https://cookingandmore.com/wp-content/uploads/2009/04/pancakesws.jpg