Lemon Ricotta Pancakes with Lemon Maple Syrup
I decided this morning that it was spring enough for lemon ricotta pancakes. Unfortunately this meant it was also spring enough to pull on our rubber boots and head out to the mud pit that is our back yard armed with garbage bags and poop scoops and attempt to make it a little less like a slushy poo Slip-n-Slide. The top layers of the glacier behind our house have melted, leaving a thick, icy, dirty underbelly, complete with pieces of Lou’s blankies, socks, kitchen utensils that have been missing since Thanksgiving, and Star Wars action figures half-embedded in ice. (Mike needed to boil the kettle and pour it over Han Solo in order to retrieve him. It was almost like carbonite.)
It’s a good thing we were so fortified by breakfast. Remember when I told you how enamoured I was with recipes as a kid? That I had my own recipe box, and took notes, and tore recipes out of magazines? At the time, lemon-ricotta pancakes seemed to me the absolute epitome of springtime gourmet ladies-who-brunch. Ricotta was something real chefs used instead of cottage cheese. Lemon was far more refined than chocolate. Not a spring goes by that I don’t at least ponder lemon-ricotta pancakes, whether I actually make them or not. And this (almost) spring, I have all this lovely homemade ricotta to make use of.
Today it occurred to me that while lemon-ricotta pancakes most often come with berries on top, I might add another lemon dimension with a sweet-tart lemon syrup to drizzle over. All I did was squeeze the juice from the lemon I zested into the pancake batter into a small pot, add as much sugar (sugar + water = simple syrup, so it stands to reason that sugar + lemon juice = lemon syrup), bring it to a simmer enough to dissolve the sugar, add about as much maple syrup, and pour the warm mixture over the pancakes. Lemon bliss.
Lemon Ricotta Pancakes
AuthorJulie
In a large mixing bowl, stir together the egg yolks, ricotta, sugar and lemon zest. Stir in the flour. In another bowl, beat the egg whites until stiff but not dry; fold a third at a time into the ricotta mixture.
Heat a drizzle of oil (and perhaps a bit of butter) in a well-seasoned cast iron skillet (or any pan you want to use) set over medium heat. Scoop about 1/4 cup of the batter into the pan, spread it out a bit and let it cook until golden on the bottom (bubbles won't rise to the surface as readily with these), then flip and cook on the other side until golden and cooked through.
Ingredients
Directions
In a large mixing bowl, stir together the egg yolks, ricotta, sugar and lemon zest. Stir in the flour. In another bowl, beat the egg whites until stiff but not dry; fold a third at a time into the ricotta mixture.
Heat a drizzle of oil (and perhaps a bit of butter) in a well-seasoned cast iron skillet (or any pan you want to use) set over medium heat. Scoop about 1/4 cup of the batter into the pan, spread it out a bit and let it cook until golden on the bottom (bubbles won't rise to the surface as readily with these), then flip and cook on the other side until golden and cooked through.
These sound fantastic. I have never made pancakes with ricotta but am certain to give it a go now.
these sound absolutely amazing! I’ve been getting that spring food itch lately too. but no desire to tackle the yard with the pooper scooper.
I’m glad to know that someone else has the same spring yard challenges…well except I don’t have Hans Solo out there lol.
And I haven’t fortified myself with pancakes…might have to fix that!!
I’m thinking I will try the ricotta recipe today and try to make homemade ravioli; maybe there’s some way to incorporate some lemon in there since lemon does sound so perfectly springy!
Love the lemon syrup idea. Going to keep that one in my back pocket.
Glad you tried these, though. I’ve been craving them all week.
oh spring, I do so hope you are on your way! ricotta makes so many things better, so why not pancakes?
yum, Julie, as usual.
I have a recipe for these too that I’ve been meaning to try out. I’ll have to see if it’s similar. I can see making them for easter breakfast for the kids. 🙂
Oh my….I’m so glad I don’t live somewhere that involves a deep freeze over winter….picking up thawed poo would definitely trigger my gag reflex!
Isn’t lemon perfect for spring? So bright and refreshing
I’ve always wanted to try a ricotta pancake. I’m wondering if my 19-month-old is going to be on board….
Wow, seriously? These look amazing!
Not almost-spring anymore 🙂
It’s official now, just heard the first geese, woohoo!
“Pooey slip n slide”- yep, that about describes it. It’s a Calgary right of Spring! With two large dogs and many canine play dates, our yard takes a beating all winter. We found a lost set of garage keys under the snow! Alas, there is green grass poking through( all that fertilizer).
We all must be feeling the same seasonal urges, as I too made cakey things with lemon. Ricotta is next on the list.
Made these this morning- phenomenal
Oooh, this reminds me of a wonderful 50th Anniversary brunch we got to attend a few years ago, where we were served pancakes with 2 flavors of whipped cream, plus syrup to top them off. 1) whipped cream with lemon curd folded in… (imagine that on these pancakes!) and 2) whipped cream with finely chopped candied ginger melded into it… oh my both were so delicious. And simple actually.
Will be trying this recipe with all the toppings! Sounds like an Easter treat to me!
I am excited to try these! I recently made the lemon/ricotta pancakes from the ReBar cookbook which were very tasty although pretty thin once cooked. These look like they might rise a little higher.
I totally agree that lemon is the taste of spring!
We have a huge soft spot for ricotta pancakes around here. Just buttered and syruped, no slushy poo slip-and-slide if you please 😉 (Made me hoot, though!)
I am sorry that when I moved from the house I threw away all of my shoeboxes of recipes I had collected as a kid. So sad…but Spring pancakes will start the day off right.
Oh Wow! I love both pancakes & anything with lemon. How delightful to combine the two!! Can’t wait to try this!
ha ha! Han Solo and carbonite! We just had my son’s birthday party and I made the Death Star (this is not the cake you are looking for). It made it to the party intact but if it had crashed we were going to say it was post Luke’s run Death Star. I want to give these pancakes a whirl. Do you think they’ll freeze well if I make a big batch? I do that with my other regular pancakes so I don’t buy the store-brand ones….
We refer to that springtime ritual as “Pooscavation.”
Oh, the splendor of fluffy pancakes! And, your unique syrup grants a perfect excuse to use up the Vermont maple syrup I’ve been saving.