Lemon Ricotta Pancakes

A rich, light and delicious twist on our ancient grain pancakes, makes a lovely treat for a Sunday brunch.

Dry mix

Wet mix

  • 4 tbsp organic sugar
  • 6 large eggs, separated
  • 2 cups fresh Ricotta cheese
  • 2 cups plain yogurt
  • 2 lemons, juice and zest

Other ingredients

  • 2 pints fresh raspberries 


  1. Preheat griddle or heavy frying pan to medium
  2. Separate and whisk egg whites until firm and fluffy
  3. Wet mix: in a large mixing bowl, mix the egg yolks with remaining ingredients and whisk smooth
  4. Combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Gently fold in whipped egg whites
  6. To cook: ladle on to greased pan, spreading gently before pancake sets (use a circular motion). Flip when golden, remove when JUST firm. Do not overcook or pancakes will be tough.
  7. serve on warm plates, with raspberries topped with maple syrup, yogurt, or, for an extra-special treat, this easy homemade lemon curd recipe here

Serves 6 to 8

Joy Jones

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