I was first introduced to Lemon Ricotta Pancakes at a magical place called Hangar B, in Chatham, MA. This local spot offers creative breakfast and lunch entrees and gorgeous views of the Chatham Airport. I highly recommend it, but am happy to report that Lemon Ricotta Pancakes taste just as good from the comfort of your own kitchen too.
Some people might think this recipe is too fussy for breakfast, but I would tell these people to stop being such lazybones. You may have to separate and whip the whites of six eggs and also zest a lemon, but come on, these are pancakes we’re making -- they are the lightest, airiest, zestiest, pancakes I’ve tasted, and I’m not ashamed to say that my yearly pancake consumption makes me something of an expert on the subject.
Lemon Ricotta Hot Cakes
From the New York Times, adapted from the Four Seasons, and shared with me by the Chatham Cheese Company
6 large eggs separated
1 ½ cups of whole milk, ricotta cheese
1 stick of unsalted butter, melted and cooled
½ t pure vanilla extract
½ cup all purpose flour
¼ cup sugar
½ t salt
2 T lemon zest
powdered sugar for dusting
Heat a griddle (or large pan).
Whip egg whites until they hold firm, glossy peaks, set aside.
Beat ricotta, butter, egg yolks, and vanilla together and set aside.
Whisk together flour, sugar, salt and zest.
With a rubber spatula, stir dry ingredients gently into ricotta mixture.
Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.
Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the tops show a bubble or two. Gently flip and cook until undersides are light brown. Dust with powdered sugar and serve.
Some people might think this recipe is too fussy for breakfast, but I would tell these people to stop being such lazybones. You may have to separate and whip the whites of six eggs and also zest a lemon, but come on, these are pancakes we’re making -- they are the lightest, airiest, zestiest, pancakes I’ve tasted, and I’m not ashamed to say that my yearly pancake consumption makes me something of an expert on the subject.
Lemon Ricotta Hot Cakes
From the New York Times, adapted from the Four Seasons, and shared with me by the Chatham Cheese Company
6 large eggs separated
1 ½ cups of whole milk, ricotta cheese
1 stick of unsalted butter, melted and cooled
½ t pure vanilla extract
½ cup all purpose flour
¼ cup sugar
½ t salt
2 T lemon zest
powdered sugar for dusting
Heat a griddle (or large pan).
Whip egg whites until they hold firm, glossy peaks, set aside.
Beat ricotta, butter, egg yolks, and vanilla together and set aside.
Whisk together flour, sugar, salt and zest.
With a rubber spatula, stir dry ingredients gently into ricotta mixture.
Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.
Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the tops show a bubble or two. Gently flip and cook until undersides are light brown. Dust with powdered sugar and serve.
Sounds fabulous!
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