Lemon Ricotta Pancakes- Just as Good as They Sound

A few weeks back we had the most amazing pancakes at a little cafe on Potrero Hill called Plow.  They were ridiculous.   Like best I've ever had ridiculous.
I dreamed of them for many nights in a row after we consumed them.

I recently found out that Mark Bittman (of course he does...) has his own recipe to make these medallions of goodness in his cookbook, How to Cook Everything.  Since this has come to my attention, I've been scheming on when to pull it out.  Well, I didn't get a chance; my husband struck first.  As a mother's day surprise Brian took on this recipe with his very helpful cooking assistant, Lola.  It didn't disappoint.

It was truly awesome. And they swear it was easy as well.  While they toiled in the kitchen, I documented the experience.  

 

Ingredients

1 cup ricotta cheese

1 cup sour cream or yogurt (we used sour cream)

3 eggs, separated

1/2 teaspoon of baking soda
1 cup of all-purpose flour

a dash of salt

1 tablespoon of sugar

2  tablespoons of freshly squeezed lemon juice

2 teaspoons of grated lemon zest

butter or neutral oil, like grapeseed or corn, as needed

1. Heat griddle/large skillet over medium/low heat while you make the batter.
2.  Beat together ricotta, sour cream, and egg yolks.
3.  Combine dry ingredients in a separate bowl.
4.  Beat the egg whites (also separately) until fairly stiff but not dry.
5. Stir the flour mix into the ricotta mix, blending well but not beating.  Gently fold in beaten egg whites.
6. Add about a teaspoon of butter or oil to the skillet and (when butter melts or oil is hot) add the batter by the "heaping tablespoon", making sure to include some of the egg whites in each spoonful.  Cook until lightly browned on the bottom and then flip (should be about 3-5 minutes on each side).
7.  Serve immediately. Note: this really made a difference.  They will still be good, just not ridiculously amazingly good!!

These pancakes were paired perfectly with maple syrup (collected and boiled at my parents place in, CT- really nothing like it!!) a good salty breakfast sausage, and a dark cup of coffee.  I ate more of these little guys than I can count, and was happily full for the rest of the morning. 

I also have a confession.  I loved these pancakes so much that (this is a bit embarrassing...) we had them for dinner again last night as well.  This recipe is a keeper, for sure.  Thank you, Mark Bittman.  And thank you Brian and Lola- you guys are the best!!

xo.

Dalton