At our house, breakfast isn’t usually a huge deal. We do enjoy brunch on special occasions, though. And on those special occasions, we have a favorite brunch spot in the Twin Cities. Without fail, I order the same thing every time we go: Lemon Ricotta Hotcakes. I love them, but with a 9-month-old who does not like to sit still, restaurants aren’t exactly doable anymore. So I figured for a fun Sunday morning, I could try making them at home! While my husband entertained our son in the living room with a rousing game of “throw the toy to the dogs,” I snuck into the kitchen and whipped up some Lemon Ricotta Pancakes for a fun brunch. Here’s how I did it:
First, separate the egg whites from the yolks – I like using the shell as a tool to separate the eggs.
Beat the whites until stiff peaks form. It takes awhile, but this is what gives these pancakes their light and airy texture.
In a separate bowl, combine the egg yolks, ricotta cheese, butter, sugar and salt. This recipe calls for a half stick of butter. I have been using them for a year now, and I still can’t get over how cute they are!
Beat the mixture until well-mixed. Now, add the flour and mix until just combined. You don’t want tough pancakes, so incorporating the flour gently is important.
Add the lemon zest, ginger and thyme. I used my Microplane® zester to zest my lemon, as well as to grate my ginger. It’s really sharp – so be careful!
It might seem strange to include thyme in pancakes, but it pairs so well with ginger and lemon!
Now, gently stir or fold in the egg whites so you keep the light texture. “Folding” means to gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture. You add the lighter mixture on top of the heavier mixture, and using a rubber spatula, cut vertically down through the mixtures across the bottom of the bowl and up the opposite side. Rotate the bowl a quarter turn with each stroke.
Heat a griddle or skillet over low heat and melt 1 tablespoon butter until sizzling, spreading it around a bit. Spoon about 1/4 cup of batter onto the pan and cook until the bottom is a deep golden brown. I like to use an ice cream scoop that conveniently holds 1/4 cup.
Flip, and cook 2-3 more minutes until the pancakes are done in the center.
Tip: if you want to keep the pancakes warm while you’re making more, just heat your oven to 200°F and keep the finished pancakes on a plate in the oven until you’re ready to serve them.
For an extra pretty look, sprinkle the warm pancakes with powdered sugar.
I garnished them with raspberries, too.
My son, Cameron, is in the stage when has to try everything that Mommy and Daddy are eating, and he loved the pancakes just as much as we did!
Lemon Ricotta Pancakes are out of this world, and definitely measured up to (if not exceeded!) my favorite restaurant pancakes. Who needs a restaurant when you can make your favorites at home?!