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Sunday Recipe Club: Lemon Ricotta Poppyseed Pancakes

March 20th, 2016


(Photo by Steve Rawley)

Bon appetit, babies!

– wm

Lemon Ricotta Poppyseed Pancakes

This is a great one, borrowed from Martha Stewart. Perfect for spring brunch.


3/4 cup flour
1/2 teaspoon baking powder
1 tablespoon plus 1 1/2 teaspoons sugar
Pinch of coarse salt
1 cup fresh ricotta cheese, plus more for serving
3/4 cup milk
3 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon poppy seeds
Unsalted butter, softened, for cooking
Honey Syrup, for serving


1. In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk,
egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in
lemon zest and poppy seeds.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites
into batter.
3. Heat a griddle or large nonstick skillet over medium­high heat; brush surface with butter. Working in batches, ladle
1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to
bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve
immediately with ricotta and honey syrup.

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