Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
Savory Ricotta Pancakes
Recipes
Ingredients:
For the pancakes:
– 4 large eggs
– 1 cup Real California whole milk Ricotta
– 1/4 cup Real California whole milk
– Zest from a large lemon
– 6 tablespoons coconut flour
– 1/2 teaspoon baking soda
– 2 tablespoons Real California unsalted butter - divided
For the toppings:
– 1/2 cup Real California labneh
– 2 strips thick-cut bacon, cooked crispy and roughly chopped
– 4 oz Real California Cheddar cheese, grated
– 2 tablespoons chopped chives
– Flakey sea salt, to garnish
Special Equipment: A food processor will make this light work, but a large bowl and a whisk can be used, instead.
Find & Buy
Directions:
Prep Time: 5 minutes
Cook Time: 20 minutes
In the bowl of a food processor, combine the eggs, ricotta, whole milk, lemon zest, coconut flour, and baking soda. Blend until smooth–the consistency should be slightly runny, similar to a regular pancake batter.
Heat a skillet over medium. Working in batches, melt 1 tablespoon of the butter in the pan and pour in about 3 tablespoons of the batter at a time, creating 4-inch rounds. Cook until puffy and browned on the bottom, 3-4 minutes, then flip and continue cooking another 2-3 minutes. Stack the cooked pancakes on a plate while you work through the remaining batter.
To serve, spread about 1 tablespoon of the labneh over each pancake, then top with bacon bits, chives, and shredded cheese. Garnish with a light sprinkle of flakey sea salt and serve!
Yield: About 8, 4-inch pancakes
Recipe by James Collier @PaprikaStudios
Now you're cookin'
Visit us on:
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.