Meyer Lemon Ricotta Pancakes

I first heard of Meyer Lemons a few weeks ago.  After googling them, I decided that they must be delicious.  I had to try them… if I could find some.  Lemons aren’t really native to New Jersey, especially in the winter!  I finally found them yesterday at the HUGE grocery store in the next town, in their specialty produce section.  They were next to the star fruit and plantains.

Meyer Lemon Ricotta Pancakes from Om Nomalicious

The next problem I faced was deciding exactly what I wanted to make with them.  I had too many recipes bookmarked that I didn’t know where to even begin.

I finally settled on Anne Burrell’s Meyer Lemon Ricotta Pancakes, and I was not disappointed.  Oh wow.  They were amazing.

Meyer Lemon Ricotta Pancakes from Om Nomalicious

Meyer Lemon Ricotta Pancakes

1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
¾ Cup Sugar
½ tsp Salt, Plus 1 Pinch for Egg Whites
1 tsp Baking Powder
4 Eggs, Separated
1 Cup Ricotta Cheese
2 Meyer Lemons, Zested and Juiced
¾ Cup Milk

Sift together flours, sugar, salt, and baking powder.

Stir together egg yolks, ricotta cheese, lemon juice, lemon zest, and milk until fully mixed.

Add your wet ingredients to the dry ingredients and stir just until combined.

In a clean bowl, whisk or use an electric mixer to beat the egg yolks and pinch of salt until they form stiff peaks.

Meyer Lemon Ricotta Pancakes from Om Nomalicious

Gently fold egg whites into pancake mixture.

Meyer Lemon Ricotta Pancakes from Om Nomalicious

Heat griddle, and spray with cooking spray (or you can use butter). Scoop the batter onto griddle. The pancake is ready to flip when it stops bubbling. Flip, then cook until other side is golden brown.

Meyer Lemon Ricotta Pancakes from Om Nomalicious


Meyer Lemon Ricotta Pancakes from Om Nomalicious

I used a ¼ cup measuring cup to scoop the batter. This recipe made 18 pancakes that way. Each pancake had around 110 calories, even with skim milk and fat free ricotta. They were well worth the calories, though!! I ate three, which equaled less calories than I normally eat for breakfast, though. So, it all worked out,

You could easily use a bigger scoop to make bigger pancakes, as these ones were pretty small. It’s really up to you.

Anne Burrell suggests dusting them with powdered sugar. I ate mine with just butter. Trinity had regular pancake syrup, and Daniel used light Karo syrup.

For a printable version of this recipe, click here!

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About pamasaurus

"I have learned to keep to myself how exceptional I am." ~Mason Cooley I'm a married stay at home mom living in Southern New Jersey. I have one daughter, one son, and three furbabies. I love to cook. I love to craft. I love to sew. I just.... love to create in general. I also am pretty fond of adventuring, of exploring new places. I'm shy when I first meet people, but once I'm comfortable with them, you can't shut me up. I'm crazy and silly. I have an unhealthy obsession with dinosaurs.
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5 Responses to Meyer Lemon Ricotta Pancakes

  1. Pingback: Meyer Lemon Ricotta Cupcakes with White Chocolate Buttercream | omnomalicious

  2. Becky J. says:

    thanks for visiting
    I love anything lemon so these pancakes are now on my brunch menu!

  3. I’ve never tried ricotta on anything before but I love Meyer Lemons so I am going to have to try this recipe really soon.

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