Jul 14 2026
Restaurants›Market at EDITION›Sweet Ricotta Pancakes Recipe

Sweet Ricotta Pancakes Recipe

Inspired by Market at EDITION
Time1h
Serves4

Limoncello custard, citrus marmalade

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Ingredients

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Pancakes

Limoncello Custard

Citrus Marmalade

Method

Pancakes

  1. 1

    Prepare the Pancake Batter

    In a large mixing bowl, combine ricotta cheese, flour, sugar, baking powder, and salt. Mix until well combined.

  2. 2

    Incorporate Wet Ingredients

    In another bowl, whisk together eggs, vanilla extract, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

  3. 3

    Cook the Pancakes

    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.

Limoncello Custard

  1. 4

    Whisk the Ingredients

    In a medium saucepan, whisk together eggs, sugar, milk, Limoncello, vanilla extract, and cornstarch until smooth.

  2. 5

    Cook the Custard

    Place the saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Do not let it boil.

  3. 6

    Finish the Custard

    Remove from heat and stir in the butter until melted. Pour the custard into a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Citrus Marmalade

  1. 7

    Prepare the Citrus

    Wash the citrus fruits and use a vegetable peeler to remove the peels, avoiding the bitter white pith. Cut the peels into thin strips.

  2. 8

    Cook the Marmalade

    In a saucepan, combine citrus peels, sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 30 minutes, stirring occasionally, until the mixture thickens.

  3. 9

    Cool and Serve

    Remove from heat and let the marmalade cool. Transfer to a jar and refrigerate. Serve with pancakes and Limoncello custard.

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