Restaurant Recipes

Rue de L'Espoir Lemon, Ricotta Cheese Griddle Cakes

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Yield: 16 to 18 pancakes, serving 5 to 6


  • 10 egg yolks
  • 6 ounces melted butter
  • 2 1/2 cups ricotta cheese
  • 3/4 teaspoon real vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 10 egg whites
  • Nonstick cooking spray


  1. Fold together egg yolks, butter, ricotta cheese and vanilla extract and put aside.
  2. Whisk together flour, sugar, salt and lemon zest. With rubber spatula incorporate egg yolk and cheese mixture into flour mixture.
  3. Whip egg whites into glossy peaks and gently fold into the batter.
  4. Spray sauté pan with nonstick cooking spray. Over medium heat, make griddle cakes, being careful not to overcrowd the pan.


Source: Rue de L'Espoir, Providence, Rhode Island

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