Spruce up pancakes, crepes, waffles, scones and fresh berries with a dollop of luscious lemon whipped ricotta for a delicious, satisfying meal. Lemon infused whipped cream is mixed with fresh ricotta providing a fresh, delicious topping.

Serve with Japanese Pancakes.

Lemon Ricotta Topping


  • 1 small lemon peel, cut into strips
  • 1/2 cup heavy cream
  • 1 cup ricotta cheese
  • 2 tbsp powdered sugar
  • 2 tsp fresh-squeezed lemon juice
  • 2 tsp zest


  • Place the peel and heavy cream in a heavy-bottom saucepan on medium heat until steam starts to rise and small bubbles form on surface. Do not allow to boil.
  • Remove from heat, cover, and allow to steep for about 30 minutes. Strain out the peel, transfer cream to another container and place into the fridge until thoroughly chilled (~3 hours).
  • When the cream has chilled, in a bowl combine the ricotta, powdered sugar, zest, and juice. Stir until totally combined.
  • In a separate bowl, whip the chilled cream on high speed until stiff peaks form. Gently fold the whipped cream into the ricotta mixture and serve with pancakes.