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ricotta pancakes with candy butter

the perfect sweet-tooth breakfast of ricotta pancakes with candy butter for this MNDAY morning to bring a huge smile to your face this whole week!

(serves 4 & takes 35 minutes)


candy butter

¼ cup granulated sugar

2 tbsp pure maple syrup

2 tsp baking soda

¼ tsp kosher salt

1 cup unsalted butter, softened

candy thermometer


1 cup all-purpose flour

1½ tsp baking powder

1 tsp sugar

¾ tsp kosher salt

3 large eggs, separated

1⅓ cups whole milk ricotta

¾ cup whole milk

1 tsp finely grated lemon zest

vegetable oil, for pan


1. to make candy butter, line a baking sheet with parchment paper. in a small saucepan over medium-high heat, with a candy thermometer, bring sugar, maple syrup, & 2 tbsp water to a boil. immediately bring heat down to low & cook, swirling pan, 10 minutes, or until thermometer registers 300°F. remove pan from heat & stir in baking soda. quickly pour mixture onto prepared baking sheet. let cool.

2. place candy in a plastic bag & pound until finely crushed. mix candy with salt & butter.

3. to make pancakes, in a large bowl, whisk flour, baking powder, sugar, & salt. in a medium bowl, whisk egg yolks, ricotta, milk, & lime zest. mix into dry ingredients.

4. in another medium bowl with an electric mixer, beat egg whites until stiff peaks form. fold egg whites into batter.

5. heat large skillet over medium heat. brush skillet with oil. scoop ⅓-cupfuls of batter onto skillet. cook 3 minutes. flip & cook 2 minutes. serve pancakes warm with candy butter.


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