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When life gives you lemons, make the legendary lemon-ricotta hotcakes from Hell's Kitchen, a Minneapolis favorite.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Reduce speed to low; slowly add egg yolks, followed by melted butter. Stop the mixer to add ricotta, sugar, lemon zest, lemon juice and salt. Beat on medium speed for 1 minute. Reduce speed to low and gradually add flour. Stop the mixer to scrape bowl, then beat 1 minute more. For best results, refrigerate at least 1 hour or up to 3 days.

  • Melt butter in a large skillet or griddle over medium-low. Ladle batter onto hot skillet in 1/4-cup portions, spacing 2 inches apart. Cook until bubbles appear and bottoms are golden brown, about 2 minutes. Flip hotcakes and cook 1 minute more. Remove from skillet; repeat. Serve with fresh fruit, powdered sugar and maple syrup.

Save Those Whites:

This recipe uses more yolks than whites—and that's a happy ratio, since you can freeze egg whites. Defrost in the refrigerator and use for an omelet or meringues.

Nutrition Facts

377 calories; fat 25g; cholesterol 334mg; saturated fat 14g; carbohydrates 27g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 1g; sugars 18g; protein 12g; vitamin a 982.9IU; vitamin c 6.1mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 54.3mcg; vitamin b12 0.9mcg; sodium 301mg; potassium 192mg; calcium 131mg; iron 1.1mg.