Branch out this Pancake Day, rather than lemon and sugar try these Lemony Ricotta Pancakes from The Short Stack Cookbook.
The following recipe is from The Short Stack Cookbook by Nick Fauchald and Kaitlyn Goalen • Abrams Books • Out Now
MAKES ABOUT 12 PANCAKES
- 1 cup (245 g) ricotta cheese
- 2 cups (330 g) hulled sliced
- strawberries (from about 4 cups/ 580 g strawberries)
- 3 tablespoons sugar, divided
- Finely grated zest and juice of 1 lemon, plus more for garnish
- 11/4 cups (155 g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of fine sea salt
- 3 large eggs, separated
- 3/4 cup (180 ml) whole milk
- 3/4 teaspoon pure vanilla extract
- Unsalted butter or canola oil, for the pan
These puffy pancakes are a fixture on the brunch menu at Porsena, the Manhattan restaurant run by Sara Jenkins (Vol. 14: Prosciutto di Parma). Where normal pancake batter would get weighed down by ricotta cheese, here, beating the egg yolks and whites separately – as you would in a soufflé – makes the batter puff and rise as it cooks, yielding a very fluffy pancake with an extra-crisp exterior. Lemon – juiced into the batter and zested throughout – lightens these fluffy pancakes even further.
Line a fine-mesh strainer with cheesecloth and set it over a small bowl. Add the ricotta and let it drain for 15 minutes; set aside.
In a small bowl, toss the strawberries with 1 tablespoon of sugar and the lemon juice. Set aside.
In a medium bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder and salt.
In a separate medium bowl, combine the ricotta, egg yolks, milk, lemon zest and vanilla and whisk until thoroughly mixed. Whisk in the flour mixture until a smooth batter forms.
Using a stand mixer fitted with a whisk attachment or bowl and handheld mixer, beat the egg whites and the remaining 1 tablespoon of sugar at low speed until frothy, about 30 seconds. Increase the speed to medium high and beat the egg whites and sugar until stiff and glossy. Fold the beaten egg whites into the batter.
Heat a cast-iron griddle or large heavy skillet over medium heat. Add a spoonful of butter and heat until the foaming subsides. Working in batches, drop 1/3 cup (75 ml) of pancake batter onto the hot griddle and cook over medium heat until the tops of the pancakes are bubbling and slightly dry and their bottoms are golden brown, about 2 minutes. Flip the pancakes over and cook through until browned on the other side, 1 to 2 minutes. Transfer the pancakes to a platter and repeat with the remaining batter.
Spoon the strawberries and their juices over the top of the pancakes, zest some lemon over the top and serve.