Ricotta blini with honey, orange, and sea salt from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 18) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lourdesj on May 19, 2026

    They are good if a little labor-intensive for breakfast (compared to blueberry pancakes, for example). But nice for a change, especially using honey, orange zest and/or currants. I have made with farmer’s cheese instead of ricotta as well.

  • dbuhler on February 01, 2025

    We really enjoyed these! I ended up adding just a little bit more flour to help the dough be more manageable while shaping. We really enjoyed the orange and the current combination and we have plans next time to try lemon with dried blueberries. I also served these with orange blossom honey and I would definitely do that again!

  • Lepa on May 29, 2023

    I would echo @snoozermoose's comments there. These were more fussy and difficult than pancakes but not quite as good. If you are looking for a similar flavor profile I'd recommend the Food 52 version with cottage cheese and currants (by Deborah Madison), which are easier to handle and probably taste better, too.

  • snoozermoose on December 07, 2021

    I had a lot of trouble flipping these while keeping them neat. The end result was just okay. Overall these felt like more work than pancakes should be and weren't anywhere near as good as the peach pancakes from Deb's first cookbook.

  • Toomanybooks88 on January 13, 2018

    Delicious. We added fresh berries and a dollop of lemon marscapone cream.

  • Zosia on October 31, 2017

    These are very nice: moist, light and crisp with lovely orange flavour. I liked them with powdered sugar alone but family really enjoyed the ones with honey and salt. I did have a little problem transferring the shaped pancakes to the fry pan; as they sat, they absorbed flour and ended up sticking badly to the tray. Next time, I'll put a more generous coating of flour on it.

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