Ricotta Cloud Pancakes with Anchovy-Caper Butter and Wilted Baby Spinach
2 servings · 5 g net carbs
This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Whipped egg whites are folded into ricotta and egg yolks to create light, cloud-like pancakes flavored with lemon zest and chives. A quick anchovy-caper butter is made by melting butter with chopped anchovies and capers, then finished with lemon zest. Baby spinach is briefly wilted in the same pan to soften and concentrate flavor without adding bulk. The pancakes set to a delicate exterior while remaining tender inside and are dressed with the warm anchovy-caper butter so it melts into the folds.
Ingredients
ricotta cheeseCheese, Ricotta, whole milk70 g
egg whitesEgg, White, raw120 g- egg yolksEgg, Yolk, raw50 g
cream of tartarLeavening agents, Cream of tartar1 g
butterButter, Salted40 g
anchoviesAnchovies, Canned in olive oil, with salt, drained20 g- capersCapers, Canned10 g
baby spinachSpinach, Baby60 g
chivesChives, Raw10 g
lemon zestLemon peel, Raw2 g
saltSalt, Table
black pepperSpices, Pepper, black1 g
Equipment
- electric mixer
nonstick skillet
Method
- Measure and bring ricotta cheese to room temperature, then stir it with egg yolks, lemon zest, chives, salt, and black pepper in a bowl until smooth, about 1 minute.
- Put egg whites and cream of tartar in a clean bowl and whip with an electric mixer on medium-high until glossy stiff peaks form, about 2 to 4 minutes depending on mixer power.
- Fold one-third of the whipped egg whites into the ricotta-yolk mixture to lighten it, then gently fold in the remaining whites in two additions with a rubber spatula until no large streaks remain, taking care not to overmix.
- Heat a nonstick skillet over medium heat and add 10 g of butter, swirling to coat. For each pancake, spoon 2 equal rounds of batter (approximately 60 g each) into the pan, leaving space between. Cook until the undersides are golden and the edges begin to set, 2 to 3 minutes, then flip and cook 1.5 to 2 minutes more. Repeat for remaining batter, keeping cooked pancakes warm on a plate covered loosely.
- Wipe the skillet clean, return to medium heat and add the remaining 30 g of butter. Chop anchovies and add them to the butter along with capers; cook gently, stirring, until anchovies dissolve into a glossy sauce, about 1 to 2 minutes. Remove from heat and stir in lemon zest.
- Add baby spinach to the skillet used for the anchovy butter and wilt it in the warm sauce for 30 to 45 seconds, tossing until just softened. Taste and adjust seasoning with additional salt or black pepper if needed.
- To serve, stack the ricotta cloud pancakes, top with wilted baby spinach, and spoon warm anchovy-caper butter over the top so the sauce settles into the pancakes' folds.
Tips
Pro tip
- Fold the whipped egg whites gently using a spatula to preserve volume and keep pancakes airy.
- Use room-temperature ricotta so it blends smoothly into the batter without cold lumps.
- Keep the pan at medium heat; too hot browns the pancakes before they set inside, too low yields flat, dense cakes.
Frequently asked questions
- Can I use whole eggs instead of separating whites and yolks?
- Yes, you can use whole eggs, but the texture will be denser and less airy because whipped egg whites provide the lift. If using whole eggs, whisk them lightly and reduce ricotta by 20 g to avoid a wet batter, then cook on slightly lower heat for a bit longer so pancakes set through.
- What can I use instead of ricotta cheese?
- Cottage cheese can substitute for ricotta, but blend or finely pulse it first to smooth the curds; the final pancakes will be slightly grainier unless fully pureed.
- Why did my whipped egg whites collapse when I folded them in?
- Egg whites often collapse if folded too vigorously or if the ricotta and yolks are much heavier or cold. Fold gently in thirds, and bring ricotta and yolks close to room temperature before combining to reduce weight differences.
- Why are the pancake centers still wet after browning?
- If the pan is too hot the exterior will brown before the interior sets. Lower to medium heat and cook each side 2 to 3 minutes, covering the skillet for 30 to 60 seconds if needed to help steam-set the center without over-browning.
- Can I make this ahead or keep leftovers?
- This one is meant to be served fresh, so it is not built around being made ahead. If there is anything left, the general rule still applies: refrigerate within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — at 40°F (4°C) or below, and reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per serving
Primary macros
Electrolytes
Minerals
- Calcium
- 175 mg
- Iron
- 1.66 mg
- Magnesium
- 71 mg
- Phosphorus
- 207 mg
- Potassium
- 522 mg
- Zinc
- 1.25 mg
- Copper
- 0.116 mg
- Selenium
- 33.1 µg
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- —
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
193.5 g per serving
13 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.