Lemon Ricotta Hotcakes

Cook time: 15 min
Servings: 5


  • 6 Large eggs (seperated)
  • 1 1/2 cups Ricotta Cheese
  • 1/2 cup Butter Melted, Cooled
  • 4 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 6 tablespoons Lemon Zest
  • 1 cup Blackberries (any kind of berry optional)
  • Sprinkling Confectioner Sugar

  1. Mix egg yolks, ricotta cheese, and butter in a large bowl. Set aside. Combine flour, sugar, salt and 2 tablespoons and lemon zest in a bowl. Slowlly add dry ingredients to the egg mixture and mix well. Set aside.
  2. Beat eggs whites in in a bowl with an electric mixer until firm peaks form. Careffully fold egg whites into batter.
  3. Lightly grease a griddle or non stick pan and place over medium heat for 1 minute. Ladle about 1/4 cup batter on griddle or pan for each cake. Cook cakes for several minutes on one side until golden. Flip cake and continue to cook until golden. Serve with a sprinkling of confrectioner sugar and remaining lemon zest and berries. Makes about 12-5 inch pancakes

Woolverton Inn


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