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Lemon ricotta pancakes (latkes) 

Tart-but-sweet, these lemon ricotta pancakes are made with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result! It seems that the first latkes were made in the 1300s in Sicily and made from ricotta cheese. It wasn't until the 1800s that potato latkes became popular. You can serve these latkes as an appetizer (with sour cream, yogurt or smoked salmon) or with the main course, or sprinkled with icing sugar and berries for dessert. 



  • 3 eggs, separated
  • 3/4 cup ricotta cheese
  • 1/4 teaspoon kosher salt
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • Peel of one lemon, finely grated
  • 1 tablespoon sugar
  • 3 tablespoon butter + more if necessary
  • Suggested toppings: sour cream, dill, smoked salmon, berries, maple syrup


  1. In a medium-sized mixing bowl whisk the egg yolks with the cheese, salt, flour and lemon peel.
  2. In another medium-sized bowl beat the egg whites until light and forming soft peaks. Add sugar gradually until the egg whites are a little firmer and hold their shape but are not stiff. Whisk a big spoonful of the beaten egg whites into the egg yolk mixture to lighten it and then gently fold the two mixtures together.
  3. Melt the butter in a large, non-stick skillet and add most of it to the batter, mixing gently so as not to deflate it. Use a two tablespoons ice cream scoop (or use two tablespoons of batter per pancake) to drop the batter onto the pan that still has a little butter on the bottom. If necessary flatten the pancakes a little with the back of a spoon and cook for two to three minutes or until the top side loses its sheen and little bubbles appear on the surface. Flip and cook the second side for another two minutes. 
  4. Turn out onto a serving plate and repeat until batter is used. Serve with suggested toppings. Enjoy!

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