Lemon Ricotta Pancakes: Inspired by Sarabeths
Ahhh. There is something about Sarabeth’s that makes me nostalgic for early, early summer manhattan mornings, when I would beat the brunch crowd to peacefully peruse the NY Times while savoring every forkful of their incredible light, sweet and perfectly tangy lemon ricotta pancakes. After spotting my best friend’s instagram this morning of her OWN interpretation of these at home in Brooklyn, I decided to do my own research and also bring Sarabeth’s to my home here in San Francisco. (love the fact that my mornings start ‘later’ than my crew in NY – does wonders for my food inspiration!) ENJOY
Lemon Ricotta Pancake Recipe, inspired by Sarabeths
Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese, or make your own.
- 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
- 1 cup whole milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 large eggs, yolks and whites separated
- 2 tablespoons granulated sugar
- 1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
- 1/2 teaspoon vanilla extract
- 3/4 cup whole-milk ricotta cheese
- Powdered sugar, fruit, or maple syrup, for serving (optional)
- Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
- In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
- Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
- Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
- In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
- Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
- Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
- Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.