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Dana Slatkin

Lemon-Ricotta Pancakes

5 from 1 vote
This is the most requested recipe from Shutters on the Beach restaurant.
Print Recipe
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 1/4 cup granulated sugar
  • 2 tsp grated lemon zest
  • 1/2 tsp lemon extract or lemon oil
  • 1/4 cup cake or all-purpose flour
  • pinch kosher salt
  • 1 cup ricotta cheese
  • 2 Tbs unsalted butter melted and cooled slightly
  • 4 large egg whites
  • Canola oil or nonstick spray, for cooking
  • Confections' sugar, for serving
  • Maple syrup, for serving
  • Mixed berries, optional

Method
 

  1. In a medium bowl, combine the egg yolks, sugar, lemon zest, and lemon extract; whisk until light in color and aerated, about 2 minutes. Whisk in the flour and salt, then whisk in the ricotta cheese and melted butter until just incorporated.
  2. In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter, being careful not to overmix. The batter can be prepared the night before and refrigerated.
  3. Heat a griddle or a large sauté pan over medium heat and coat it lightly with oil. Pour 1/2 cup circles of batter and cook until bubbles begin to form on the tops of the pancakes and the bottoms are golden, about 2 minutes. Then flip carefully and continue cooking until the pancades are golden on the other side and dry in the middle.
  4. Transfer the pancakes to serving plates and sprinkle with confectioners' sugar, or keep them warm in a 200 degree F oven until ready to serve. Serve with syrup and berries on the side.
    Makes 6 large pancakes; serves two to three