Our June trip to NYC was a food-filled journey around the city. There were so many incredible dining experiences from Raclette (oh my gosh, the truffle cheese) to Levain Bakery ( you must have their chocolate chip cookie) but we all agreed our FAVORITE were these Lemon Ricotta Pancakes by Chef Gary King at the NOMAD Kitchen in SoHo. They were light, airy, lemony goodness like a soufflé and the lemon and whipped ricotta underneath made them unforgettable. I have searched everywhere without luck for his recipe, but have found one from Chef Johnson at The Four Season's that should fit the bill. Now I just need to find these fabulous black dishes and toss on a few candied pistachios!
Chef Johnson's Lemon Ricotta Hotcakes
Serves: 4
Ingredients:
6 eggs
1½ cups (325 ml) ricotta cheese
½ cup (125 ml) melted butter, cooled
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
2 tbsp (30 ml) grated lemon zest
Butter, for griddle or pan
Garnish:
Powdered sugar
Fresh blackberries
Method:
1. Separate the egg whites from the yolks.
2. In a large bowl, combine the egg yolks, ricotta cheese and melted butter.
3. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture.
4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides.
To Serve:
Top with powdered sugar and blackberries… enjoy!
Chef Johnson's Lemon Ricotta Hotcakes
Serves: 4
Ingredients:
6 eggs
1½ cups (325 ml) ricotta cheese
½ cup (125 ml) melted butter, cooled
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
2 tbsp (30 ml) grated lemon zest
Butter, for griddle or pan
Garnish:
Powdered sugar
Fresh blackberries
Method:
1. Separate the egg whites from the yolks.
2. In a large bowl, combine the egg yolks, ricotta cheese and melted butter.
3. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture.
4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides.
To Serve:
Top with powdered sugar and blackberries… enjoy!