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Lemon Ricotta Pancakes with Salty LoxLemon Ricotta Pancakes with Salty Lox

Meal Theme: Make Ahead

Approximate Yield: 4-6 Servings


With this beloved Acme Smoked Fish salty lox recipe, a modern brunch twist on cured fish over blinis, you can create tasty fluffy pancakes with the perfect blend of salty and sweet flavors. From the East Coast to Eastern Europe, this Acme Smoked Fish dish is a crowd pleaser! The warming savoriness of nutmeg, the pleasing acidity of lemon juice and zest, creamy ricotta, hearty pancakes, and salty lox all combine into a confluence of flavors that hit (almost) every note.


3⁄4 cups all purpose flour
1 tablespoon baking powder
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
1 tablespoon sugar
1 cup fresh ricotta
2 eggs (at room temperature)
2⁄3 cups whole milk
1 drop zest and juice of lemon
A pad of butter for griddle
8 slices pre-sliced lox
1⁄2 cup ricotta
1⁄2 dash zest of lemon


Preheat a nonstick griddle or large skillet. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook, 3-4 minutes per side, until light golden brown. While the pancakes are cooking, whip remaining ricotta with lemon zest. To serve, stack pancakes on a plate. Top with 2 -3 slices lox and a dollop of whipped ricotta cheese. Serve immediately.


Product options:

Acme Salty Lox, 3oz.

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