Meal Theme: Make Ahead

Approximate Yield: 12 -14 Servings


Create tasty fluffy pancakes with the perfect blend of salty and sweet flavors.


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
Dash butter for griddle
8 slices 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:

3 oz. Lox
Pre-Sliced (Salty) Lox

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