This week's work ·
Lemon ricotta pancakes for a morning with time to spare
Ricotta, lemon and folded egg whites make a breakfast worth giving a little counter space. Choose mixing bowls for the whisking, not for a promise of taller pancakes.
A slow spring breakfast still needs someone at the stove. Lemon ricotta pancakes are a pleasant way to divide the work: one person folds the batter while the other clears plates and gets the griddle ready. Keep the powdered sugar nearby and let the pancakes reach the table in small rounds rather than asking the first ones to wait for the last.
The batter has three parts before they come together: the ricotta mixture, the dry ingredients and the beaten whites. That makes a nesting set genuinely useful here. It does not make a new purchase compulsory. Three suitable bowls already in the cupboard can do the same jobs.
Whisk the whites in a clean, dry bowl with room for their volume to grow. Once they hold soft peaks, fold them into the batter with a spatula rather than continuing to beat. The point is gentle handling, not a spotless bowl scraped at all costs. Cook a small first round and adjust the heat if the outside browns before the middle sets.
The mixing set: keep the covers or pay for grip
For the mid-priced choice, the Cuisinart stainless steel mixing bowl set with lids gives you three stainless bowls and their lids. The higher-priced OXO Good Grips blue-and-gray three-piece set adds a plastic exterior and non-slip bases, but no lids. Both have nominal capacities of 1.5, 3 and 5 US quarts. Those numbers describe listed volume, not the amount of batter you can whisk without splashing.
Cuisinart is the more useful purchase if covered preparation matters elsewhere in your week. Its depth suits mixing, and the bowls nest for storage off the counter. The compromise is inconsistent lid fit and the possibility of rust-like spots. Some covers fit snugly, so neither looseness nor trouble-free sealing is a certainty. Treat them as preparation covers, not a guarantee against a spill in a bag.
OXO is worth considering if holding the bowl steady during hand whisking is the irritation you want to solve. The grippy base and easier handling are a practical upgrade, especially when one hand is already occupied. They do not establish a better pancake or a longer-lived bowl. This set is heavier to handle, and water can collect inside the outer shell. That problem can occur with hand washing as well as dishwasher use; choosing the sink does not remove the tradeoff.
Our choice for a kitchen that already mixes comfortably is Cuisinart. Pay more for OXO when grip is the specific benefit you need and you accept the shell-water concern. Neither choice increases the nominal capacity, and neither replaces careful folding. Keep all three bowls out until the whites are folded in, then wash up while the first pancakes cook.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Lemon ricotta pancakes
Ricotta, lemon and folded egg whites make a breakfast worth giving a little counter space. Choose mixing bowls for the whisking, not for a promise of taller pancakes.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 servings (about 10 pancakes)
Approximate batch-cooking plan; griddle space affects elapsed time.
What you'll need
- 1 cup whole-milk ricotta
- 3 large eggs, separated
- 1/2 cup buttermilk
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon honey
- 2 tablespoons melted butter, plus more for the griddle
- Powdered sugar, for dusting
Useful equipment
- Three clean mixing bowls with working headroom
- Whisk or suitable egg beater
- Folding spatula
- Griddle or large skillet
- Suitable turner
Method
- In a large bowl, whisk the ricotta, egg yolks, buttermilk, lemon zest, lemon juice and vanilla until combined and reasonably smooth. Let the melted butter cool slightly if it is very hot.
- Whisk the flour, baking powder and salt in a second bowl. Stir them into the ricotta mixture with the honey and melted butter, stopping once the flour is incorporated.
- In a third clean, dry bowl, beat the egg whites to soft peaks. Fold them gently into the batter in two additions with a spatula. Avoid beating the finished batter smooth.
- Heat a griddle or large skillet over medium heat and butter lightly. Add scant 1/3-cup portions with room to flip. Cook for about 2–3 minutes, until the edges begin to set and bubbles appear, then turn carefully and cook for about 1–2 minutes more. Adjust the heat as necessary and check that the centers are cooked through; color alone is not enough. Do not taste the raw batter.
- Serve hot with powdered sugar and a little lemon juice if wanted. Keep pan handles turned inward, use a suitable turner and take care around the hot cooking surface.






















































