TODAY Food Club

When I was in NYC for my 40th birthday, I had the most amazing pancakes at Sarabeth’s on the Upper West Side. I was in love once I took my first bite and have been thinking about those ever since. I decided to try my hand at making my own Lemon Ricotta Pancakes. I found a recipe at Williams and Sonoma but wanted to make it a bit healthier…here is my version.

Lemon Ricotta Pancakes

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 farm fresh eggs, separated
• ¼ cup raw sugar
• Zest and juice of 1 lemon
• 1 ½ cups Whole Wheat White flour
• 1 Tbs. baking powder
• ¼ tsp. sea salt
• 2 Tbs. Flax Seed Meal

Preparation

1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Mix together the flour, baking powder and ⅛ tsp. of the salt and pour over the ricotta mixture. Stir with a until just combined.
2. In another large bowl, using a whisk, beat the egg whites until frothy. I suggest using a electric mixer, I think my arm is still hurting! Add the remaining ⅛ tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third the egg whites into the ricotta mixture.
3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. With a ice cream scoop put 1 ½ scoops on the griddle. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
4. I topped our pancakes with this homemade Rhubarb Berry Sauce that I made, it was the perfect addition to the pancakes. If you don’t have time to make the sauce use pure maple syrup.

Recipe Tags

• Entertaining
• American
• Breakfast