Lemon Ricotta Pancakes Recipe

May 5, 2020

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Show Mom how much you care about her with a surprise brunch! Are you lucky enough to be together on Mother’s Day? We suggest making some Lemon Ricotta Pancakes, a Shutters on the Beach classic. Spending this special day apart? Why not send Mom a care package with all the ingredients and the recipe below so she can whip up a batch herself. Be sure to share a pic and tag @shuttersca, our chefs are dying to see them!

Lemon Ricotta Pancake Recipe
4 large egg yolks
1/4 cup of granulated sugar
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract or lemon oil
1/4 cup cake or all-purpose flour
pinch of kosher salt
1 cup ricotta cheese
2 tablespoons unsalted butter, melted and cooled
4 large egg whites
canola oil or nonstick spray for cooking
confectioners’ sugar for serving
maple syrup for serving
mixed berries, optional

1. In a medium bowl, combine the egg yolks, sugar, lemon zest, and lemon extract; whisk until light in color and aerated, about 2 minutes. Whisk in the flour and salt, then whisk in the ricotta cheese and melted butter until just incorporated.

2. In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter, being careful not to overmix. The batter can be prepared the night before and refrigerated.

3. Heat a griddle or large sauté pan over medium heat and coat it lightly with oil. Pour 1/2-cup circles of batter and cook until it bubbles begin to form on the tops of the pancakes and the bottoms are golden, about 2 minutes. Then flip carefully and continue cooking until the pancakes are golden on the other side and dry in the middle.

4. Transfer the pancakes to serving plates and sprinkle with confectioners’ sugar, or keep them warm in a 200°F oven until ready to serve. Serve with syrup and berries on the side.

Annotation 2020-04-28 162427

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