Lemon pancakes with ricotta

Fluffy pancakes make a perfect weekend breakfast. Cooking enthusiast and food photographer Agniya Ordintsova proposes a lemon and ricotta twist to a classic pancakes recipe. The batter turns out tender, with a tiny bit of sourness. Make a feast for your loved ones! You can serve the pancakes with your favorite jam, berries, sour cream, condensed milk or maple syrup.

Agniya Ordintsova, cooking enthusiast and food photographer


280 gr flour
50 gr sugar
1,5 tsp. baking soda
3/4 tsp. baking powder
2 big eggs
360 ml milk
200 gr ricotta or fat cottage cheese
1 tsp. vanilla extract
60 ml lemon juice
2 tsp lemon zest
honey (for serving)


In a big bowl combine flour, sugar, baking soda, baking powder and lemon zest. In a separate bowl mix together eggs, milk and ricotta. Combine the contents of two bowls together and stir well, carefully add lemon juice. Don’t stir the batter too much, just enough to combine all ingredients together.

Fry big, thick pancakes in a frying pan.

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