Meyer Lemon Ricotta Pancakes

| March 5, 2009 | 12 Comments
  • 12 Comments

meyer lemons

While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits–hell, one of my favorite fruits–Meyer lemons are at the top of their game right now, but they won’t be around forever.

I’ve been using Meyers steadily throughout the season, just as I’d use a regular lemon, but it wasn’t until recently when we were down in L.A. and (finally) had a meal at Pizzeria Mozza (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that’s not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.

mozza meyer lemon gelato pie

Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved Meyer Lemon Ice Cream.

But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.

So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they’re also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.

meyer lemon ricotta pancakes

Meyer Lemon Ricotta Pancakes

Makes: About 12 small pancakes

Ingredients:
3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large Meyer lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
Jam and/or maple syrup, for serving

Preparation:
1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.

2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.

3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.

4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.

5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.

6. Serve at once on warm plates with jam or maple syrup.

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Category: baking and bakeries, dessert and chocolate, recipes

About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.
  • Denise Lincoln

    Yum! I think I’ll need some of these Sunday morning.

  • http://www.ambrosiaquest.com Paula Maack

    I am a huge fan of Meyer lemons AND homemade Meyer lemon ice cream. Yum!!!

    Wow, Kim. Those pancakes look amazing! I am sold!! I will make them this Sunday. I can hardly wait!

    I recently posted on a similar recipe: Cottage Cheese Pancakes with Orange Honey Butter, should you be interested.

    Cheers,

    ~ Paula

  • Stephanie Rosenbaum

    Yum! The late, lamented Miss Millie’s restaurant in Noe Valley was also famous for their lemon-ricotta pancakes. Glad to know I can recreate something like them now!

  • Lisa Miller

    I’d forgotten I had this recipe until I found it in a drawer (whilst looking for my buttermilk pancake recipe.)

    I made this on Sunday morning and they were absolutely fantastic! “The man” says they’re the best pancakes he’s ever eaten.

  • CASS

    Can I just add lemon zest and ricotta cheese to already made pancake mix?

  • Kara

    The proportions on this recipe were definitely off. Had to add 1/4 c. of creme fraiche and 1/2 c. of buttermilk just to get it to mix. Flavor was very good though.

  • Kim

    Actually I’ve tested this recipe many times and make it often. I’ve never had a problem and they are always delicious.

  • http://hedonia.seantimberlake.com Sean

    Woke up this morning with a craving for (the defunct) Miss Millie’s lemon ricotta pancakes, and happily had all these ingredients on hand. Not sure how Kara was stumbling — the batter was light as air.

  • Cons

    I’ve made this twice now, once for a large group, where I tripled the recipe. No problems either time – SOOOO delicious.

  • Karen

    The lemon-ricotta pancakes were delicious! Just made them (& shared this recipe with others). It definitely brought back memories of life back in the Bay Area :)

  • http://none vivian

    can these be made ahead of time and heated when ready to serve

  • Anana

    a few question for everyone that has made this… The recipe says flour – is that all purpose flour? Am I correct in understanding that no water or milk is needed? no additional liquid?

    Thanks:)