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Ricotta and Lemon Pancakes
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Lea writes http://OfftheEatenTrack.wordpress.com @BakersBunny on Twitter

I wonder if I'm the only person who laments the departure of Italian cheese makers, Gabriele Caputo and Adriana Alonzi. You remember them; they made some of the best ricotta and mozzarella this side of Rome. Do you, my dear readers, have any idea what they are doing now? I'd love to know. The reason for recalling this memory is because of my March recipe - ricotta pancakes. Every time I buy this addictive soft cheese, I have a wee sigh; fond memories of Adriana and Gabriele's wonderful lactic delights.

This month sees the beginning of Lent and Shrove Tuesday - Mardi Gras, Fat Tuesday, call it what you like, to me it's just Pancake Day! Thick or thin, sweet or savoury, for breakfast or dinner, they must be one of the best multi-purpose dishes to make. It has been know for me to devour them with hot or cold smoked salmon (I'm rather partial to the Dunkeld Smokehouse fish) and crème fraîche, followed by pancakes with berries, yoghurt and honey, but I am a gannet! There's something more comforting about the thicker type over the more refined crepes. I mean, you can't really have skimpy, lacy ones with fat slabs of crispy bacon and maple syrup; you need something substantial to soak up that sticky sap. If you make them small enough, plop on some sour cream and caviar, you have canapés, dahling. Best of all is a heaving plateful, a table laden with toppings and hungry bellies waiting to tuck in - gluttony at its best!

Ricotta and Lemon Pancakes

2 eggs

Tub of ricotta

1tblespn caster sugar (omit if making savoury)

8-10oz self raising flour

1tsp baking powder

Juice and zest of a lemon





  • Blitz eggs with sugar (if using) until foamy.
  • Add ricotta, lemon zest and juice, blitz again.
  • Sift flour and baking powder into another bowl.
  • Mix in the egg and ricotta gloop.
  • Add enough milk to make a stiff, dollopable batter like Scotch pancakes.
  • Put large spoonfuls of batter on a pre-heated, greased griddle or heavy-based frying pan.
  • When bubbles form on the top, flip over and cook for another 2-3 mins or until they feel firm to the touch.

 Serve with whatever takes your fancy.

 What else is in my basket?

 Rabbit, lamb, oysters, wild trout, spring greens, sorrel, kale, watercress, beetroot.



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