Sunday, May 11, 2014

Lemon Ricotta Pancakes


Happy Mother's Day!  If you want to make something for your favorite Mother in your life, or if you want to make the perfect breakfast that will make anyone call you Daddy, this is the dish for you!  Lemon Ricotta Pancakes.  No three words have ever sounded or tasted better!  My wife Samantha and I first had these at the Shutters on the Beach hotel in Santa Monica and have drooled over them ever since!  Hands down, these are the specialty pancakes Samantha asks for whenever there is a special occasion breakfast coming up.
 

These pancakes are super light and fluffy and have lemon infused throughout them.  They are very delicate too so you need to be gentle with them as you are cooking them. 
Start out by separating 8 extra large eggs.  Put the whites in the bowl of an electric mixer and the yolks in a large bowl. 
To the bowl with the yolks, add 8 tablespoons of Agave Nectar.  You can use sugar but I like using Agave because it has a lower glycemic index and because it makes me pretend these are healthy. :-)
Zest the rinds of two lemons directly into the same bowl.
Add your lemon and vanilla extract and whisk for a minute or two.
You want to whisk the yolks until they get light in color.
Next, grab your cake flour.  You can use regular All Purpose flour as a substitute but cake flour gives you a lighter more decadent pancake.  This is my favorite brand but you can use any cake flour.
Ok, add your cake flour and salt and whisk to combine.
Next character to make an entrance is the star of the show, RICOTTA CHEESE!  Add your melted butter and ricotta cheese and slowly whisk to just combined.
Your batter should look like this.  You can smell the lemons...ahhhhh!
Now time to move on over to the egg whites.  Turn your mixer on high and beat the egg whites until they form stiff peaks.
Grab a spatula and gently scrape and dump all the egg white goodness into your batter mixture.  Now very gently fold in the egg whites into your batter.  You do this by gently scraping and turning the batter in a scooping motion with your spatula.  While you do this, turn the bowl about a quarter of a turn and keep going until it is all just combined.  Again, be gentle because you want to keep the egg whites/batter light and fluffy.
I like to then let it sit for about 30 minutes for all the flavors to meld and for the batter to get ready for the griddle pan.  My mouth is watering already and they're not even cooked yet!
When you are ready to cook them, heat up your griddle pan and melt some butter in the pan.
I use a soup ladle to scoop the batter onto the pan.  This is another reminder that these are very gentle pancakes and not like regular ones where you watch for bubbles to know when to turn them over.  These have very little flour in them compared to regular pancakes so watch them carefully.  After a minute or two, gently pick up the corner of them to check to see if they are browned and cooked on the bottom.  When they are, gently and briskly scoot your spatula underneath them and flip in one quick motion.  Let cook for another minute or two. 
I like to serve mine with powdered sugar and fresh raspberries on top (and a few leaves of mint!).  Pour your favorite syrup over the top and enjoy!  They are moist, light, lemony and delicious!  We like to serve these with a hot cup of coffee and a pitcher of orange juice and Pellegrino combined but would also be great with a Mimosa!  Dig in!

LEMON RICOTTA PANCAKES RECIPE:
8 extra large eggs, yolks and whites separated
8 tablespoons Agave Nectar
zest of two lemons
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 cup cake flour
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
2 cups whole milk ricotta cheese

butter for the griddle
raspberries
mint leaves for decoration (optional)
powdered sugar (optional)

Start out by separating 8 extra large eggs.  Put the whites in the bowl of an electric mixer and the yolks in a large bowl. 

To the bowl with the yolks, add 8 tablespoons of Agave Nectar.  Zest the rinds of two lemons directly into the same bowl.  Add your lemon and vanilla extract and whisk for a minute or two, until the yolks get lighter in color.

Add your cake flour and salt to the batter and whisk to combine.  Add your melted butter and ricotta cheese and slowly whisk to just combined.

Now time to move on over to the egg whites.  Turn your mixer on high and beat the egg whites until they form stiff peaks.  Grab a spatula and gently scrape and dump all the egg white goodness into your batter mixture.  Now very gently fold in the egg whites into your batter.  You do this by gently scraping and turning the batter in a scooping motion with your spatula.  While you do this, turn the bowl about a quarter of a turn and keep going until it is all just combined.  Again, be gentle because you want to keep the egg whites/batter light and fluffy.  Set aside for about 30 minutes.

When you are ready to cook them, heat up your griddle pan and melt some butter in the pan.  Ladle the batter onto the pan (about 1/2 cup for each pancake).  This is another reminder that these are very gentle pancakes and not like regular ones where you watch for bubbles to know when to turn them over.  These have very little flour in them compared to regular pancakes so watch them carefully.  After a minute or two, gently pick up the corner of them to check to see if they are browned and cooked on the bottom.  When they are, gently and briskly scoot your spatula underneath them and flip in one quick motion.  Let cook for another minute or two. 

I like to serve mine with powdered sugar and fresh raspberries on top (and a few leaves of mint!).  Pour your favorite syrup over the top and enjoy!














 

No comments:

Post a Comment