Wow it’s been a crazy couple of weeks. Sorry I haven’t posted in a couple, but we been hosting guests, working, wedding tastings, and much more. Time just got away from me this month. I wanted to post when we had guests with a flourless chocolate cake but it never got made. Just a busy bee.
Well it’s a holiday weekend and we have been doing nothing but relaxing, and I’m not complaining. It’s been great! I woke up this morning and wanted to make something yummy for breakfast. I’ve had this recipe for lemon ricotta pancakes, and have been wanting to make it for some time. This morning was prefect. The weather was perfect, the sun was shinning, and the only thing I had to do was make pancakes and eat them. What a hard life.
In my typical Sunday morning I laid in bed and read the paper (this is one of my favorite things in the world to do) I always have breakfast with the Beatles on in the background. I know I’ve talked about this in other posts but it always makes me reminisce of home. My parents always played the Beatles every Sunday and still do to this day. I love it!!! Once the paper is read and I’ve had my cup of tea, it’s time for some serious breakfast baking. My mom always made a big Sunday breakfast, but if she didn’t there was always some sort of pastry or doughnuts. These lemon pancakes were very easy. Both me and Jonathan thought they were about the best we’ve ever had. Trust me they do not disappoint.
Lemon Ricotta Pancakes
adapted from :Gourmet, September 1991
Servings: Makes about twelve 3- to 4-inch pancakes.
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
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 medium to low 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 heatproof platter and keep them warm in a preheated 200°F oven.
Serve the pancakes with fresh fruit and maple syrup, or honey