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Nathan Krohn, UnCruise Adventures

On our ships, we take breakfast very seriously. It is the most important meal after all. And what better way to get ready for a day of exploring than with a delicious meal. The lemon ricotta pancakes are a favorite of ours but we didn't want to keep this deliciousness all to ourselves anymore. Enjoy!

Ricotta Panckes

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 1/2 cups milk

3 large eggs, separated

1/2 cup ricotta

1 tablespoon lemon zest vegetable oil or butter

In a large bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl, mix together the milk, egg yolks, ricotta, and lemon zest. Whisk into dry ingredients.

In a clean mixing bowl, beat egg whites until stiff peaks form and fold into batter.

Heat oil or butter in a large greased skillet to medium heat. Cook immediately so batter does not deflate by ladling batter onto skillet and cooking about 2 minutes. Flip with a spatula and cook another minute, or until golden. Repeat with remaining batter, adding butter or oil to skillet as needed.

-Serves 8-

The Perfect Lemon Ricotta Pancakes


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