Lemon Ricotta Pancakes with Salty Lox

Recipes > Lemon Ricotta Pancakes with Salty Lox

Lemon Ricotta Pancakes with Salty Lox

Meal Theme:

Total Time: 
20 Minutes
Approximate Yield: 


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


2 pounds
russet potatoes
1⁄2 cup
finely chopped scallions
5 tablespoons
vegetable oil
2 1⁄2 tablespoons
Unsalted Butter
3⁄4 pounds
sliced smoked salmon
small red onion (thinly sliced)
2 tablespoons
capers (rinsed)
1⁄2 cup
creme fraiche or sour cream


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.