Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Lime Ricotta Pancakes with Pineapple

Serves 4 – 6


4 lg. Eggs, separated
1 ⅓ cup Galbani Whole Milk Ricotta, plus more for topping
2 tbsp. Confectioners’ sugar, plus more for dusting
1 ½ Lime zest, freshly grated
½ cup All-purpose flour
1 – 1 ½ cups Pineapple chunks
  Kosher salt, a pinch
  Melted butter, for brushing griddle
  Warm maple syrup



  1. In a bowl, whisk together egg yolks, Ricotta, sugar, and zest.

  2. Add flour and stir mixture until it is just combined.

  3. In a bowl, use electric mixer to beat egg whites with a pinch of salt until they hold stiff peaks. Whisk about ¼ of them into Ricotta mixture, and fold in remaining egg whites, gently but thoroughly.

  4. Heat griddle over medium-low heat. Working in batches, pour batter onto griddle by ¼-cup measures. Cook pancakes for 1 minute on each side, or until they are golden, brushing griddle with some melted butter as necessary.

  5. Transfer pancakes as they are cooked to a heatproof platter and keep them warm.

  6. Serve pancakes with a dusting of confectioners’ sugar, a dollop of Ricotta, pineapple chunks, and warm maple syrup.

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