Lemon Ricotta Pancakes

For those lucky enough to live in the twin cities, there is this amazing restaurant called, Hell’s Kitchen, it’s downtown Minneapolis.   We had been there quite a few times now.  It has amazing food, comfortable atmosphere one of my favorite places to go have brunch with friends.   Last year when my brother was visiting we took them there as a treat, and I recommended my nephew get the pancakes.   I think we actually all had a bite and ‘helped’ him finish them off.

I have been wanting these pancakes for a very very long time, we had plans to go there for brunch today but plans changes so I went digging and brought brunch to us!  These lemon ricotta pancakes are light, sweet, filling, and just oh so amazing, only complaint is after preparing the batter letting it rest in the fridge for an hour? argh! hard to resist not making them early.  The acid in the berries make this go from great to amazing!  These pancakes are so moist and light you will not need syrup just a little dust of powdered sugar and its the best thing to add to your brunch menu since mimosas!

 

Lemon Ricotta Pancakes

  • 6 Egg Whites
  • 9 Egg Yolks
  • 1/3 c Unsalted Butter, Melted
  • 1/2 c Sugar
  • 1 c Whole Milk Ricotta
  • 1 tsp Kosher Salt
  • Zest of 3 whole lemons
  • 1 tbsp Fresh Lemon Juice
  • 2/3 c Cake Flour, sifted

In a mixer beat the egg whites until stiff peaks form.   While your egg whites are working in a bowl combine and whisk by hand until well blended, egg yolks, melted butter, sugar, ricotta, salt, lemon zest and lemon juice.   Once your egg whites are formed, slowly on medium speed add the egg yolk mixture, once all in stop and scrape down sides, and mix for one(1) minute.  Slowly add in the cake flour a few tablespoons at a time.  Once all in, stop and scrape down the sides again and mix for another minute making sure it is very well blended.

Seal the bowl and transfer to the refrigerator for at least one hour, this will give the butter time to firm up so when you cook your batter it will not thin out as much.   Cook over medium heat on skillet, turn when bubbles begin to break through the batter, about 3-5 minutes, they will be very soft so be VERY careful when turning.  Cook for 2 min on flip side.  Serve with fresh berries and lightly dust with powdered sugar.  Makes 10-12, 8″ pancakes.

Adapted from: Hell’s Kitchen Cookbook