Lemon Ricotta Pancakes from Ashley, Meta Street Cafe
We have a favorite getaway. It’s a short drive up the Central Coast and, until recently, their cafe served Lemon Ricotta Pancakes. My husband ordered these pancakes every visit, until they changed their menu and insisted the new blueberry pancakes were superior. For us, this was not true. So, in an effort to re-create the light & lemony pancakes of our vacation, I used this recipe from William Sonoma and came pretty darn close. I am not much of a pancake person (I know…what???), but these were memorable and we will definitely all be having these again at home in the Meta Street Cafe.
Lemon-Ricotta Pancakes Recipe
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups cake flour
1 Tbs. baking powder
1/4 tsp. salt
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake.
Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.
Makes 12 to 14 pancakes.
Recipe from www.william-sonoma.com