After eating these pancakes at Hell's Kitchen in Minneapolis, and then again at the location in Duluth, Miles could not stop raving about these cakes. So, when my mom heard the owner, Mitch Omer, was coming out with a cookbook, Damn Good Food: 157 Recipes from Hell's Kitchen., my mom knew she had the perfect Christmas gift for my husband. She was right. Miles made these for me on New Year's Day, and then again a couple weeks later. I am sure they will show-up again very soon. Trust me when I tell you the humble pancake has been elevated to be something extraordinary. These are sweet, light, and delicate. These pancakes are fancy; these are "I love you pancakes." Please, set aside a little bit of time on a Saturday or Sunday morning, and make these for someone you love.
Lemon Ricotta Pancakes
We served these pancakes with homemade blueberry syrup. In a saucepan, combine: one pint of blueberries, one cup of water, and one cup of sugar. Bring to a boil, and cook until berries have popped, and the liquid has reduced by half. It will thicken as it cools. Strawberries or raspberries would also be delicious.
1/3 cup butter, melted
1/2 cup white sugar
1 cup whole milk ricotta
zest of two lemons
1 tablespoon lemon juice
1 teaspoon salt
1/3 cup flour
Additional butter for skillet
First, use the shells to separate your eggs.You will have three whites left over. Save them for an egg white omelet.
Add the sugar, ricotta, lemon zest and juice, and salt. Continue whisking on low. Slowly add the flour.Refrigerate for one hour, or up to three days.
When you're ready to cook, brush a cast iron skillet with butter. Heat to medium-high heat, ladle 1/4 cup portions of batter into pan. Cook until bubbled, and light brown on bottom, 3-5 minutes.
Flip, and cook an additional 2 minutes. Keep them in a warm oven until you finish cooking them off.
Dust with powdered sugar, and serve with fruit syrup, if desired. YUM!