• Cooking Time:
  • Servings: 30
  • Preparation Time:


  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tbs. granulated sugar
  • 1/2 tsp. salt
  • Zest of one lemon
  • 3 egg yolks
  • 1 1/2 cups buttermilk
  • 3/4 cup ricotta cheese
  • 5 egg whites, beaten to stiff peaks
  • 2 1/2 tbs. unsalted butter, melted
  • 7 tbs. cherry jam, or as needed
  • Confectioners' sugar for garnish


  • In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, salt and zest.
  • In another bowl, lightly whisk egg yolks.
  • Whisk buttermilk and ricotta.
  • Whisk yolk mixture into flour mixture until well combined: the batter will be lumpy.
  • Gently stir in egg whites in two additions.
  • Put 1/4 tsp butter in each well of the filled pancake pan.
  • Heat over medium heat until butter begins to bubble.
  • Pour 1 tbs. batter into each well.
  • Place heaping 1/2 tsp. jam in center of batter top with 1 tbs. batter.
  • Cook 3-5 minutes.
  • Using two skewers, flip pancakes over; cook 3 minutes more.
  • Transfer to plate.
  • Repeat with remaining batter.
  • Dust pancakes with confectioners' sugar.


I use raspberry jam too- it just depends on your taste. These are surprisingly yummy and different than the "normal" pancake

Categories: Breakfast 

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