Lemon Ricotta Pancakes

The fluffiest pancakes you will ever make, and worth every bit of the extra effort.

 

Just north up the Hudson is the river town of Nyack. It's full of artsy stores, bars and restaurants--some good, some not so good. This past Saturday morning we went out for breakfast to the Art Cafe. Their lattes are rich and creamy, and the lemon ricotta pancakes paired with fresh berries while delicious, at $14 a plate...well, hmm. As much I love going out and being served good food, it made me wonder if I could make something similar at home. So, I hunted around for a recipe and then played with it a little. These are loosely based on a write up by Jill Santopietro on the website Chow.

 

You will need 1 large, 1 medium and 1 small mixing bowl, an electric mixer, and a small food processor if you are using cottage cheese instead of ricotta.

 

Lemon Ricotta Pancakes

Serves 3 hungry teenagers (and 2 adults each got one pancake too)

 

5 tablespoons salted butter
1 cup whole milk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs, yolks and whites separated
2 tablespoons sugar 

finely grated zest from 1 large lemon, plus juice of 1/2 lemon1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese (or whole milk cottage cheese)

1. Melt the butter in the microwave add the milk, set aside.
2. In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt. Set aside.
3. In a large bowl add egg yolks, 1 tablespoon of the sugar, lemon zest, lemon juice and vanilla, whisk to combine. Whisk in the milk-butter mixture until smooth.
4. Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix). Set aside.
5. In a medium bowl, whisk egg whites to soft peaks. When they are almost done, sprinkle  the remaining 1 tablespoon sugar and 1/2 teaspoon salt, continue whisking until glossy. Using a rubber spatula, gently fold the whites into the reserved batter until just combined.
6. Carefully fold the ricotta into the batter. It will be lumpy and streaky with ricotta; set aside. (if using cottage cheese, see note below).
7. Heat your favorite large frying pan over medium heat, add a small dollop of butter, and depending on what size pancake you prefer, ladle in the batter.
8. Let it cook until little bubbles form on top and edges of the pancakes, about 4 to 5 minutes. Turn over and cook the other side until golden brown.

Note: if using cottage cheese, place cheese in a food processor, add some of the vanilla along with a splash of milk. Run until it is broken up and slightly fluffy.