Let's be real, pancakes were created as an excuse to eat cake for breakfast. We will happily eat cake for breakfast, especially if it's these Lemon Ricotta Pancakes served by Chef Steve Samson of Rossoblu restaurant in Los Angeles. Chef Steve cooked up these light and fluffy pancakes on our brand new Miele Induction Stovetop in our FeedFeedLA test kitchen! These pancakes are lemony and tart with a delightfully soft texture - perfection!
The tartness from using both the juice and the zest of the lemon balances out the ricotta, which melts into the pancakes as the batter cooks and fluffs up. The lemon curd adds another creamy hit of acidity and takes these pancakes to the next level... who needs syrup when you have this!? Serve with fresh fruit and mint and put your usual pancake routine to shame.
- 2 cups all purpose flour
- 1/ 3 cups granulated sugar
- 1 1/ 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/ 4 cups whole milk ricotta
- 1/ 2 cup lemon, juice
- 1/ 2 cup whole milk
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 eggs
- 3 egg whites
- Unsalted butter, for cooking
- Lemon curd, for serving
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt to incorporate. In a separate large bowl, whisk together ricotta, lemon juice, milk, olive oil, lemon zest, eggs and egg whites until smooth. With a rubber spatula, carefully fold the wet ingredients into the dry until just incorporated.
Heat a griddle or nonstick pan over medium heat. Use 1 tablespoon unsalted butter to grease, then working in batches and adding butter as needed, scoop ½ cup batter into the pan, spreading into a 5-inch round. Cook, flipping once, until golden brown and puffed, 2-3 minutes per side.
Divide between plates and serve with a dollop of lemon curd.