This past summer, my dad told me the “best pancakes” he’d ever tasted came from a restaurant down the road. Naturally, I was offended, as I’ve turned out many a homemade pancake from our very own kitchen. Accepting his remark as a personal challenge to prove him wrong (like every good daughter would), I looked for a recipe that would leave his oh-so-hurtful words far in the dust.
I wanted to make him regret that he ever [indirectly and unbeknownst to him] spited my cooking abilities. I take this work seriously. With the help of a hijacked issue from my mom’s bon appétit stash, I laid his words to rest. And he hasn’t spoken of those restaurant pancakes since. Ha! Take that, Christy’s.
Lemon Ricotta Pancakes
Recipe by Travis Lett
Ingredients
2 Cups Mixed Fresh Berries
1/3 Cup plus 4 Tbsp Sugar, Divided
2 Tbsp Fresh Lemon Juice
1 ½ Cups All-Purpose Flour
½ Cup Chestnut Flour
2 Tbsp Baking Powder
½ tsp Salt
4 Large Eggs, Separated
2 Tbsp Lemon Zest
1 ½ Cups Whole Milk
2 Cups Whole Milk Ricotta
Directions
Gently combine berries, 1/3 cup sugar and lemon juice in a bowl. Let macerate, tossing occasionally, until sugar dissolves and berry juices are released, about 15 minutes. (I just let the berry mixture sit, occasionally stirring, until I finish cooking the pancakes).
In one bowl, whisk both flours, baking powder, and salt. Set aside. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 Tbsp sugar, until peaks form. Whisk the egg yolks, remaining 2 Tbsp sugar and lemon zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend.
Add half of the egg white mixture, folding just to blend. Fold in ricotta, then remaining egg white mixture.
Heat a griddle or large nonstick skillet over medium-low heat; brush with canola oil. Using scant ½ cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry and bubbles form on top of the pancake – about 1 ½ minutes. Flip pancakes and cook until browned and cooked through, about 1 minute. Transfer pancakes to plates and serve with berries and their juices over top – like syrup.
(Instead of using chestnut flour, I have always added an extra ½ cup of all-purpose flour and instead of whole milk, skim milk. They’ve always turned out fine for me!)