Four Seasons' Lemon Ricotta Poppy Seed Pancakes

“These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.”
READY IN:
45mins
SERVES:
4
YIELD:
6-8 large pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter.
  2. Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
  3. In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
  4. Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
  5. Using an electric mixer beat egg whites until they form stiff peaks.
  6. Gently fold the egg whites into the pancake batter.
  7. Oil a skillet and heat over medium high.
  8. Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
  9. Serve with powdered sugar or strawberry syrup.

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