How to Make Lemon Ricotta Pancakes
Citrusy, big, creamy, and Fluffy. These are a few of the killer words that describes one of my favorite brunch items. Who doesn’t like to wake up on a Saturday or Sunday morning to the phenomenal smell of butter and quick bread. I am a carb monster, and when I tell you that I love pancakes, I am somewhat obesssed.
I first encountered these most amazing pancakes at the late Heath Ledgers restaurant Five Leaves in Greenpoint Brooklyn in 2013. Ever since then I have been hooked. Everywhere else I ordered Lemon Ricotta pancakes they were underwhelming, and left much to be desired. That is until, I created a recipe for myself. It took me sometime to perfect, but it is well worth the wait. These pancakes are a serious crowd pleaser. Most get alittle jarred when they intially hear ricotta is in them. Like the day has 24hours they all become a believer.
Lemon Ricotta Pancakes
Serves 4 ; Makes 8 medium pancakes
INGREDIENTS
5 large egg yolks
5 large egg whites
1 cup of Whole or Old fashion Ricotta (must use full fat for this recipe)
1 tsp. of Baking Soda*
1 tsp. of Baking Powder*
2 cups of Buttermilk
2 ½ cups of Sifted All Purpose Flour
3 tbsp. Granulated Sugar
¼ cup Lemon Zest
1 stick of unsalted butter, Room temp
2 tsp. of fine salt
PREPARATION
Lemon Ricotta Pancakes
Have a paper towel saturated with oil, and cast iron skillet or griddle on standby.
In your stand mixer
Cream the egg yolks and sugar together. Add egg yolks one at a time until combined. Scrape the sides. It should resemble a pale yellow and fluffy. To create a wet mixture, Add the Ricotta, and Buttermilk to the fluffy butter and egg yolks. Mix until chunky.
Shift the Dry Ingredients [baking soda, baking powder, flour, and salt], together in a bowl.
Add the dry ingredients to the wet ingredients in 3 batches on very low. Mix until combined do not overmix. Take off bowl from mixer, Use a spatula, fold in egg whites and lemon zest. Make sure all egg whites are just combined. Again do not overmix, this part is crucial. Lumps are ok. This is a dense batter allow mixture to rest for a minimum of 30min-1hr.
Heat cast iron skillet/griddle on Low- high. Since the pancake batter is so dense it will take a while to cook. Use oiled paper towel to grease skillet. Pour ¼ cup of batter in the skillet in a circle. When you see bubbles on top of the pancake flip over. Do not Press down. Allow the steam to cook and the pancake the rise.
Spread finished pancake with honeycomb butter and serve immediately
Honeycomb Compound Butter
INGREDIENTS
- 2 sticks of unsalted butter
- ¼ cup of Wild Flower honey
- 1 tsp. kosher salt
- ¼ cup Light corn Syrup
- 2 cups of Golden Sugar ( or granulated sugar)
- ½ tsp of baking soda
- 2 tbsp. of water
In a stainless steel heavy bottom pot
Whisk the sugar, corn syrup, honey, and water together with the candy thermometer attached. Stir once to combine after do not stir, agitate anything. Over medium heat cook mixture, it will bubble until golden brown and thermometer registers 300F
After you add baking soda you’re going to have to work fast and carefully. The mixture will set and get stuck to anything. Spray spatula with pam before taking it out of pot. Make sure the baking sheet is lined with parchment paper that will extend outside the pan. It will help in lifting it out and break into shards.
Remove from heat. Whisk in baking soda until just incorporated. It’s going to bubble up and look like it will overflow. Switch to a heat proof nonstick spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces
Take shard and place in a food processor grind into a fine powder. Then add room temperature butter. Pulse until combined.
Place in airtight container in fridge last up to 2 weeks.
spread over pancakes and enjoy
