Lemon Ricotta Pancakes + Blueberry Maple Syrup

It's wedding season again and in a few weeks I'll be heading back to the States for the East Coast to attend the first of four weddings this year. It's been two years since I've been to New York City, a.k.a. My Absolute Favorite City for Eating. When I go to NYC I do very little besides trying local favorites and hot new restaurants - its research! What other city has restaurants and eateries featuring every type of cuisine imaginable or businesses simply dedicated to rice pudding or macaroni & cheese? Unfortunately, last time my gluttonous indulgences had very serious consequences, including me spending a week in the hospital. So, I've had to tone down my NYC eating tours. 

While brunch is a must in NYC, its probably one of the first things I'm willing to give up. Why? Because brunch foods are so easily created at home. Not to mention the fact that as I get older I find I don't have the patience to wait an hour in line for much and certainly not for the first meal of the day.

In anticipation for missed brunches in NYC I'm getting my fix at home. Tender and rich ricotta pancakes with a touch of sugar and lemon, smothered in warmed blueberry maple syrup. And, no waiting in line.

This recipe is adapted from New York City's Five Points Restaurant, a popular spot for weekend brunch. This recipe serves 4 people.

LEMON RICOTTA PANCAKES

• 2 cups ricotta, drained of any excess liquid
• 4 large eggs, separated
• zest of 1 lemon
• 3 Tbs sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour, sifted
• 3 1/2 ounces butter, melted and cooled to room temp
• Extra butter for the griddle

METHOD

In a large bowl whisk together the egg yolks and ricotta. Make sure that any lumps in the ricotta are whisked smooth. Whisk in lemon zest, sugar, salt, and vanilla extract. Continue using the whisk and add flour. Use the whisk as if you are using a spatula and fold in the flour, then gently whisk in the melted butter. Take care not to work the flour too much as it will make the pancakes tough. Set aside. 

In a separate bowl whip the whites. For this size recipe I whisk them by hand...its a great workout for the arms. If you are doubling the recipe its probably better to use beaters. Whip them to soft peaks. Take half the whites and fold them in ricotta mixture. Once combined, fold in the remaining whites. Be gentle as to not kill the air in the batter.

Heat griddle to medium high. Add generous amounts of butter to melt on the griddle. Scoop pancake batter onto the griddle. This pancake batter does not spread much once it hits the heat. I keep the domed batter on till it creates a golden brown crust and can be flipped. Then I press into a more thin pancake shape. Once that side is golden brown, I flip again and brown any parts on the first side that weren't browned initially.

Serve with blueberry maple syrup. This is easily made by adding fresh blueberries and maple syrup to a small sauce pan. Once it comes to a simmer take off the heat and serve with pancakes.

With warm blueberry maple syrup is my favorite way to have these pancakes, but if you omit the sugar, and cook them in small silver dollar sizes, they are a delicious blini. With a hint of lemon they are the perfect base for crème fraîche + caviar or smoked salmon.

Comments

[Kristin]

I've been hearing a lot of rave reviews for ricotta pancakes lately, but I like the sound of your lemon version even better. We make banana pancakes every Saturday morning without fail, but this might be just the nudge I need to finally give these a try!

[catty]

That actually looks divine.. I haven't had ricotta hotcakes in a LONG time.... book marking your recipe now :)

[OysterCulture]

Yum, I'm with you, as much as I love brunch, I find I am best suited for having it at home. There is something to be said for whipping up a batch of pancakes while sipping a mimosa or a beautiful steaming cup of coffee, and then sitting down with family and friends to savor the food and conversation.

Your pancakes look amazing. I love lemon and ricotta cheese, and lucky for me, I just made a fresh batch. This sounds perfect. I love lemon added to pancakes like these.

So I have to ask, what do you have lined up as your must visit restaurants in NYC?

[Tangled Noodle]

It's no secret that I am Pancake Woman (well, along with a host of other foods), so these hotcakes look mighty tempting right now! I'm sorry to hear that your last gastronomic adventure in NYC resulted in a stint at the hospital, but it's good that it didn't dim your enthusiasm for all the remaining good eats that the city has to offer.

My sister is coming for a visit this weekend and I think this would make a perfect breakfast for us!

[Jackie]

Looks delish! Fantastic idea about using the lemon ricotta pancakes as blinis - can image its tasty with caviar!

[cheffresco]

I'm not usually a big pancake eater, but ricotta? yum! Have fun with all your weddings!

[The Duo Dishes]

If you come to LA anytime soon, try the blueberry ricotta pancakes at BLD. They are supposedly fantastic!

[valentina]

Hi Adrienne, been thinking of you whilst making your lovely, 'bestest', slow roasted strawberries over and over again. A good friend from home is taking your recipe back to Brasil with her as I got her addicted to it as well. Love ricotta pancakes..and with blueberries.. I love weekends because I can have a nice and long breakfast and when I have company pancakes are a nice choice.

[Anne's Kitchen]

I love breakfast pancakes! I normally make blueberry with maple syrup and bacon, but these look lovely too. Totally agree on the not willing to queue for breakfast - it's silly and totally overpriced. I'd much rather welcome all my friends at mine - which, in London, is not easy because of the distances. So it's back to square one: going out for brunch!

[Lori]

I woke up this morning and the first thing I thought was - wow, I could really go for some pancakes this morning. That craving has just gotten much worse! These look so good!

Enjoy your trip to the States. Eat up! ;)

[gastroanthropologist]

Thanks all for the comments!

OysterCulture - Ah, not sure if I'm going to get to go to any! My husband is dead set on whisking me away from NYC the moment we land. I really wanted to get to Locanda Verde and Dovetail and of course will have to get to Katz for a corned beef on rye!

The Duo Dishes - I've been to BLD and remember eating a Kouign Aman and an egg dish and don't remember blueberry ricotta pancakes. My best friend lives in LA so I get down there at least once a year. Next time I will definitely order the ricotta pancakes.

Valentina - Hey there! Thanks for reminding me that I should make my slow roasted strawberries for any future brunches I may host. They would be so great with these pancakes!

Anne's Kitchen - My husband always requests whole wheat blueberry pancakes with maple syrup so that's a favorite in our house too! With bacon - now that's a brunch!

[lisa]

I love the light and fluffy texture ricotta gives pancakes. Combine it with lemon and you have a delicious classic breakfast treat. I love the blueberry syrup touch. Makes me think of one of my favorite breakfasts in SF -- lemon cardamom ricotta pancakes. This looks fantastic.

[Darina]

These look awesome. I make lemon ricotta crepes but I've never tried the pancakes. I know what I'm having for brunch this weekend.

[Bron]

Sound wonderful- but I'm hopeless in the morning till after I've eaten!

[Sophie]

MMMMMMMMMMMMM,..What's not to love about these stunning pancakes & that blueberry maple syrup,...yummmmm!! That full plate of food screams: EAT ME!