Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • 1 cup part-skim ricotta cheese Precious®

  • 4 eggs separated

  • 4 tablespoons butter melted

  • 1/2 cup baking mix Bisquick®

  • 2 tablespoons sugar

  • 3 tablespoons lemon juice ReaLemon® 1 teaspoon lemon extract, McCormick®

  • 1/2 teaspoon ground nutmeg McCormick®

  • Raspberry or boysenberry syrup Knott’s Berry Farm®

  • Fresh berries optional


  1. In a large bowl, use an electric mixer on low speed to combine ricotta, egg yolks, butter, baking mix, sugar, lemon juice, lemon extract, and nutmeg.

  2. Using clean beaters, beat egg whites in a small bowl until stiff but not dry. Carefully fold one-third of egg whites into batter to loosen batter. Gently fold in remaining egg whites.

  3. Lightly grease a stovetop griddle and set it over medium-high heat. Pour 1/3 cup of batter at a time onto griddle. Cook until edges are dry. Using a rubber spatula, flip and cook until golden brown. Serve hot with fruit syrup and garnish with fresh berries (optional).

Taco Salad

Taco Salad

Apple-Sour Cream Pancakes