Lemon Ricotta Hotcakes

Lemon Ricotta Hotcakes

At Breakfast meetings, Sara Waxman orders pancakes because they are not messy.

Time is currency–a hot commodity fueled by our personal electronic devices. Breakfast meetings are commonplace. Some Type A personality over-achievers have taken the breakfast meeting to a new and precarious plateau. In some crisis-motivated cities, including Toronto, they’re stacking breakfast meetings like pancakes and booking three per hour.

Recipe Prepared by Executive Chef Robert Bartley


3 Eggs
2 Eggs, whites only
1 ½ cups Flour
1 cup Ricotta cheese or cottage cheese
¼ cup Melted butter
2 tbsp. Sugar
¼ tsp. Salt
1 tbsp. Grated lemon zest
Sour Cherry Compote


1. In a bowl, stir together the whole eggs, flour, cheese, butter, sugar, salt and lemon zest. Mix well.

2. In another bowl, whip the egg whites until they form stiff peaks. Fold into the remaining mixture.

3. Heat a skillet or griddle over medium heat. Grease lightly and spoon batter to form small, rounded hotcakes. Cook. Hotcakes may be kept warm in a low heat oven.

4. Warm compote over low heat. To serve, plate hotcakes and ladle a generous 3 tbsp of the compote over top of the cakes. Sprinkle with the lemon zest and a little powdered sugar.

Sara Waxman
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.