The Daily Register - Harrisburg, IL
email print
About this blog
Recent Posts
By lindabcooks
March 25, 2013 11:20 a.m.

Looking forward to brunch this Sunday.  Especially because I am not cooking the whole thing.  It’s nice to watch the little ones hunt for eggs.  And get chocolate all over themselves.  And open the little gifts provided by aunts and uncles.  Kites.  Bubble kits.  Then watch the kids as they gaze into the sky for their treasures.  I’m wishing for one of those days when the sky is all sapphire and strewn with fluffy linen clouds.
It will remind  me of lemon ricotta pancakes.  When it’s my turn at the stove, I will make them to order.  I tried them for the first time at one of those new boutique hotels in Manhattan.  They reminded me of my grandmother’s ricotta cheesecake, only lighter.  The beauty of these pancakes is that they stand on their own.  They do not need bacon or sausage.  And that somehow makes them even more ethereal.
Most of all, they are easy to make.  Even for a dedicated pancake mix cook, like myself.
Makes 10 to 12 pancakes
3 cups pancakes batter
Zest of 2 lemons
½ cup whole milk ricotta
Canola oil, butter for griddle
Maple syrup
  • Heat pan to moderate heat.  Glaze on thin layer of oil.
  •  Just before adding batter, run cold butter across pan.  When it bubbles, drop batter in 4-inch circles; immediately raise heat to medium high.
  •  Cook, keeping heat low, so ricotta does not burn, until bubbles appear, 1 to 3 minutes.   Flip pancake.  Cook until second side is golden.
  •  Serve with fruit or warm maple syrup.
  • Recent Posts

      latest blogs

      • Community
      • National

    • Financial Advice from Jim Cramer
    • Read More
    • Events Calendar