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From the Kitchen: Lemon Ricotta Pancakes

August 16, 2011

This past weekend, Evan and I made lemon ricotta pancakes with a lemon glaze and our favorite maple syrup. Admittedly, these pancakes were an experiment; and our friends, the guinea pigs. Luckily, the pancakes were delicious. Despite the ricotta, they were light and airy. The lemon flavors turned this often heavy breakfast into a fresh summery late morning snack (until we piled on the turkey sausage and bbq’d corn…yep, corn for breaky. Wasn’t my idea but it was a good one.) Recipe’s below. Enjoy!

Lemon Ricotta Pancakes– adapted from Epicurious/Bon Appetite September 1991

For the pancakes

  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/2 cup all-purpose flour
  • melted butter for brushing the griddle
  • maple syrup as an accompaniment
  • Fresh fruit for topping
  • lemon glaze for an extra lemony flavor (recipe below)

Make the pancakes:
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 over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes 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 heat-proof platter and keep them warm in a preheated 200°F. oven.

Serve the pancakes with the sautéed apples and the maple syrup.

Lemon GlazeMartha Stewart Living
Ingredients
  • 2 cups confectioners’ sugar
  • 3 to 4 tablespoons fresh lemon juice

Directions:

Place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

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2 Comments leave one →
  1. August 17, 2011 5:32 pm

    I have a similar recipe and I like it.

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