Ricotta & Mascarpone


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

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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