Lemon Ricotta Pancakes
Christmas morning I had a crowd for breakfast. I typically make my Egg Strata (previously posted) with bacon. I knew that I would need a little more to feed my family. I had printed out this recipe a while ago, and thought what better time to try it. I was so right. They were delicious. The pancakes are very light with a great lemon flavor. I had tasted the batter and thought there wasn’t enough lemon, but left it alone. I’m glad I did. Once the grated lemon zest hits the heat, the flavor pops. The ricotta makes the pancakes very light. These might be on the menu for tomorrow too. It’s a perfect “fancy” brunch recipe, or something to nosh on with your kids. The original recipe called for sautéing apples and serving them over the pancakes. I wish I had done this. But, hey it was Christmas and I was tired from a week of cooking. The thought of warm apples and maple syrup makes me tingle. Try this recipe. If you’re nervous, keep that box of Aunt Jemima nearby. I am betting you won’t need it. There are no pictures of these pancakes. They were gone by the time I thought of it.
4 large eggs, separated
1 1/3 cups ricotta
1 ½ tablespoons sugar
1 ½ tablespoons grated lemon zest
½ cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup, as an accompaniment
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks; whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle to a medium heat. When drops of water scatter over its surface, brush the griddle with some of the melted butter. Working in batches, pour the batter onto the griddle by ¼ measures and cook the pancakes for about 2 minute on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof pan and keep them warm in a preheated 200-degree oven. Transfer to a serving platter to serve.
I may be the last one on the planet that has heard of this recipe. The original, original recipe was from Gourmet Magazine 1991. I think I was deep in diapers and trying to stay sane. It is the best excuse I got. I was not reading Gourmet Magazine in 1991. I was reading picture books and watching PBS children’s programs. This trend continued for many years……
Serve the pancakes with maple syrup, and if you’re smart, with sautéed apples. They make about twelve 3-to-4-inch pancakes.
Here is the Smitten Kitchen recipe. There are pictures and detailed directions if you need them. If you haven’t visited this website, you should. It is fantastic!
NOTE: I made these pancakes today. I added a tsp. of lemon juice and made the apples. Oh please make the apples. It’s like apple pie on pancakes. And, for the love of bacon, please bake your bacon