Notes: This is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes.
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
How to Make It
In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
This was so yummy! I did some adjustments: doubled the lemon peel, made them portable by making them in muffin pans and added mascarpone mixture on top. The mixture included blue berry puree and lemon juice. DELISH!
These were very good...I doubled the recipe as I had a lot of ricotta to use up before it spoiled, and the proportions still worked just fine. As usual I used freshly milled white whole wheat flour instead of all-purpose and plain yogurt in place of the buttermilk, and the consistency turned out just right - unlike many recipes in which the batter is too thin. I agree that they could have tasted more lemon-y so I will try the suggestion to use more zest next time. And instead of fruit topping I used some blackberry syrup I had on-hand, which paired wonderfully with the lemon. The batter is a bit time-consuming to prepare but this recipe is a keeper.
These pancakes were excellent. I added 3 Tblsp melted butter to the liquid ingredients since the recipe contained no fat (other than egg yolk and ricotta). I accidentally made a mistake and added the lemon zest to the egg white before whipping them. The egg whites whipped up beautifully and the lemon taste was great. Pancakes were served with fresh strawberries, bananas and warmed maple syrup.
I was really looking forward to making these, since previous reviews were so consistently favorable. Unfortunately, these were not so wonderful. It took a little extra time to mix the batter, but that wasn't a problem. However, the cooking process was very particular -- either the outside was too brown or the inside of the pancake just did not cook fully. And then the few that were okay to eat just did not taste that great. Big disappointment.
These are amazing! I make them all the time and just eat them with a little powdered sugar. The only thing I do different is add a lot more lemon zest. It makes it MUCH better. I use 2 tablespoons at least, you could probably even do 2 and a half tablespoons. Without the extra zest, they just taste like regular pancakes with a very very small hint of lemon.
I prepared the recipe as listed except that I substituted Bob's Red Mill Gluten Free All purpose flour and used a Meyers lemon for the zest. The secret for me was in the preparation. I tried first with grape-seed oil and poured the 1/2C batter directly in the center of the pancake: it came out too dense and not light enough with an odd taste that was probably from the oil. The next time I used ghee/clarified butter and turned up the heat to med-med-high and spread the batter around instead of allowing to spread from the center. With the crispy edge and thin egg-y crepe-like texture I wanted, this did the trick. For each pancake I added 1/2 tsp of ghee to the pan to give it that bubbled texture. So very light and wonderful. The only thing I will try next time would be adding lemon juice in the batter. This is an excellent recipe!
Based on reviews, I added about 1 tsp of fresh lemon juice to boost the lemon flavor. Served with sliced strawberries and bananas on top, and sugar-free syrup. These pancakes are really good and definitely worth the extra effort. Served with sliced breakfast ham.