Lemon ricotta pancakes from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 407) by Lisa Yockelson

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

  • michalow on January 12, 2013

    This will be my go-to recipe for leftover ricotta in the future. Most recipes for ricotta pancakes that I've seen require you to separate eggs and beat the whites before folding into the batter; this recipe does not. The pancakes are surely a bit denser, even chewy, but I enjoyed the texture. I really like the lemon extract in these, but next time I would add a little vanilla, as well. The headnote of this recipe caused a little confusion, as the author refers to buttermilk adding tang to the pancakes -- even though her recipe calls for milk, not buttermilk. I used a combination of both, with success, but will try all buttermilk next time.

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