Lemon Ricotta Pancakes with Honey Butter, Blueberries and Raspberries.
Aunt Jemima and Hungry Jack have made it easy to make a decent pancake in minutes. With a box of mix at our fingertips, we’ve been lulled into thinking there’s no need to improve on our breakfast flapjacks.
But recently I ran onto a recipe that upgrades the box version. Have you tried Lemon Ricotta Pancakes? They’re as fluffy as a down pillow, due, in part, to the egg whites being beaten separately from the yellows and then folded into the mixture.
The ricotta cheese ingredient help produce a fluffy interior, as well as a warmly tinted outer coating, The perfectly colored pancake.
The recipe has lots of promoters on the Internet. You can find a version at Betty Crocker, Bobby Flay, Food 52, Epicurious, Williams-Sonoma, Martha Stewart, King Arthur Flour and Bon Appetit.
I read them all, dismissing the ones calling for chestnut flour and settled on the less esoteric recipe from King Arthur Flour. Wow! These flapjacks were fluffy and light enough to fly off the plate. Even so, in retrospect, I would use the Williams-Sonoma recipe with the cake flour and substitute buttermilk for the regular milk. Way easier.
The honey-butter spread (from the King Arthur recipe) makes a nice finishing touch, too. Lemon Ricotta Pancakes are a great breakfast treat and a sweet way to say “I love you” on Valentine’s Day morning. Or any morning.
