Chillin' With An Al Fresco Brunch: Lemon Ricotta Pancakes

With the recent stretch of warm — make that HOT — weather in Ireland and elsewhere, everyone wants to dine al fresco. I know I’ve been eating three meals a day in the great outdoors, especially brunch on weekends when I’ve been serving these delicious pancakes topped with blueberries. You’ll find recipes like this in my cookbook Flavors of Ireland: signed copies WITH FREE SHIPPING available from 


MAKES 8 to 10

1 1/4 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

1 large egg

2 large egg whites

1/2 cup lemon juice

2 teaspoons grated lemon zest

1 tablespoon canola oil

Butter and syrup, for serving

Blueberries, for serving


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, zest and oil. Add the ricotta mix to the flour mix and stir until smooth.
  1. Spray a griddle or large skillet with canola oil spray; heat. Working in batches, drop 1/3 cup batter at a time onto pan and cook for 2 minutes; turn over and cook 2 minutes longer, or until lightly browned. Repeat with remaining batter.
  2. Serve 2 pancakes per person topped with butter, syrup and blueberries.

Views: 445

Tags: Irish cook, Irish kitchen, cooking, cuisine, desserts, recipes, summertime


You need to be a member of The Wild Geese to add comments!

Join The Wild Geese

The Wild Geese Shop

Get your Wild Geese merch here ... shirts, hats, sweatshirts, mugs, and more at The Wild Geese Shop.

Irish Heritage Partnership

Start a Business Today!

Adobe Express:
What will you create today?


Extend your reach with The Wild Geese Irish Heritage Partnership.

Congrats to Our Winners

© 2024   Created by Gerry Regan.   Powered by

Badges  |  Report an Issue  |  Privacy Policy  |  Terms of Service