Wednesday, January 16, 2008

Let me be remembered for my Lemon Ricotta Pancakes

P (pancakes) + M (mother) = 100% Good Mother

Looking for the equation to perfect mothering skills? I've added, subtracted and simplified it down to a solution manageable for even the most challenged parent: making pancakes.

Think about it though, doesn't one of your fondest memories of growing up involve pulling up a chair next to the stove (in my case, a wood burning one) and watching your mother pour batter into silver dollar circles into the waiting cast iron pan? If you never had a mother who made you pancakes, be they crèpes, blinis, flapjacks, drop scones, pannenkoeken, or hotcakes, depending on your background, may I respectfully say that you missed out on a ritual that transcends class and generational borders and offer my sympathies.


It's a wonder that some thing so seemingly ordinary as pancakes can hold such a stack of pleasure and bring back memories as sweet as the maple syrup that doused them. In our home, just the simple familiar act of cracking eggs and sifting flour speaks of a tranquil morning, un-rushed, no where to head off to, just our family together without a care in the world.

I probably don't need to mention that Noah absolutely adores pancakes and that was a major factor in my motherhood equation. There is nothing more satisfying than watching your two-year-old load up his fork with not just two or three cut-up pieces of pancake, but five or six before cramming it into his mouth, completely focused on consuming these heavenly pancakes as fast as they come out of the pan.

This recipe is adapted from the cookbook Fabulous Fairholme: Breakfasts and Brunches that is a collection of recipes from the award-winning Fairholme Manor Inn in Victoria, British Columbia. It is by far my favorite pancake; soufflé-like in it's feather lightness, perfumed by bold citrus zest, and sweet enough to be eaten on it's own with nothing but a dusting of powdered sugar or dollop of yogurt.

The world would be a much better place if all those troubled people could sit down to a plate of these pancakes on Sunday morning. Forget therapy and shrinks, we need more pancake chefs out there! Do your part and make some one you love some hot pancakes today, ideally your kids, no matter how old they are. They will remember it and thank you for it.

I know mine will.


Lemon Ricotta Pancakes

5 eggs, separated
Zest of large lemon or orange
1 cup milk
1 1/2 cups ricotta cheese
1 cup all purpose flour, sifted
2 ½ teaspoons baking powder
1/4 cup sugar
Dash of salt

Preheat griddle or skillet on medium heat.

Mix the egg yolks. Sift and mix the dry ingredients and combine with egg yolks, lemon zest, milk and ricotta cheese.

Beat the egg whites until stiff. Gently fold into the egg-ricotta batter.
Lightly oil griddle and pour a pancake-sized amount onto griddle. Cook until bubbles form. Flip and cook other side until golden. Do not flatten after flipping and only flip once.

Serve immediately with garnish of choice. I found maple syrup to be a bit overpowering for the delicate pancakes. Try with crème fraîche, plain yogurt or whipping cream.

42 comments:

Peter M said...

Aimee, look at the height on the individual pancakes...they kick some serious donkey!

Bellini Valli said...

Ricotta pancakes are so light and fluffy...but I still have to have my Canadian maple syrup!!!

Patricia Scarpin said...

you can be sure I'll remember these forever, Aimée - gotta try them soon!
I'm tagging the recipe right now, tks for sharing!

Amanda at Little Foodies said...

Oh I absolutely love this post - I smiled all the way through it! You're spot on!

My Nan used to make the English ones, like crepes, then from about the age of 12, almost every Sunday afternoon I made them. We used to have them with lemon and sugar or golden syrup.

I now make the American style ones and we have them with maple syrup.
When we have some ricotta I'll make your version.

Deborah said...

My mom only ever made regular pancakes, but they were always mini pancakes, about 3-4 inches across. I didn't even know that the rest of the world ate bigger pancakes until I was older!

These pancakes look and sound amazing!

Aimée said...

Hi Peter- Not quite sure what that means, but thanks all the same!
Hi Valli- You're hard core. :)
Hi Patricia- Please do try them and remember to use a light hand.
Hi Amanda- I bet the boys love them. Do you make shapes, too?
Hi Deborah- Ah, your mom made pancakes, so you understand what I am talking about! I prefer the smaller version myself.

R said...

yummy looking pancakes

Kevin said...

Ricotta pancakes sound like they would be nice and creamy. I like the sound of lemon flvoured pancakes. The pancakes look really good. I like the lemon zest twirls on top.

Drake Cameron said...

Ohhh, I can almost taste them. I'm scribbling down the ingredients on my shopping list right now so I can make them this weekend.

I grew up eating pancakes made from Bisquick. It didn't matter to me what they were made of, I loved them.

I'm new to the community and my partner and I love the name of your blog and enjoy reading it. Thanks!

JEP said...

Look very, very good! Perfect for a winter supper in my opinion!

SegoLily said...

So nice and fluffy! I noticed in the recipe it says not to flatten them - I always squish mine with the spatula for some reason, but from now on, it'll be fluffy pancakes all the way. :)

Looks delish, I'll definitely try 'em.

Scott Barnard said...

I made a similar recipe that I found in the Chicago Tribune a few months back - in fact the pancake recipe was almost identical. They also has an apricot orange syrup that made them extra tasty!

Beating the whites make these so fluffy, yet the ricotta keeps them a little moist. I gave the recipe to a co-worker and she said she will never go back to her old recipe!

Emeline said...

uuum... sure beats my plain-jane recipe!! and whipped cream?? now you're talking my kind of language!!
I'm new to pancakes, (french parents = crepe girl)but I'm always looking for new recipes!

gkbloodsugar said...

So thick and spongy - Great.

All that lemon can only do good.

Amanda at Little Foodies said...

I tried making shapes once and they didn't turn out too well.

I could start a new game with them, "What does this shape look like?"

Aimée said...

Hi r- Merci! Thanks for stopping by.
Hi Kevin- They're a crowd pleaser, for sure.
Hi Drake- Welcome to UtHC and the food blogging community. Good luck with your culinary school.
Hi jep- You may find them a tad light for a supper-maybe with a hefty side of fresh fruit, though. Enjoy!
Hi Segolily- Your little guy will love them. Bon appetit!
Hi Scott- Thanks for stopping by UtHC! You are warmly welcomed. Apricot orange syrup sounds amazing.
Hi Emeline- Crepes are hard to beat. Good luck with your recipe testing!
Hi Graeme- Got that right.
Hi Amanda- Ha ha, good one. Be prepared for some creative (insulting?) answers...

Brilynn said...

I'm with you! Bring on the pancakes!

Shayne said...

These look great. the kids are adamant about waffles for this weeks weekend family breakfast so I think I am going to make these into waffles.mmmm

winedeb said...

Hey, great idea for my guests coming in February! I am worrying about muffins! Here is childhood comfort food at it's best! Actually they are a bunch of kids! Thanks for the idea!

haidi said...

I always get a request for "bear pankcakes" but they end up looking more like starfish. Last time I called them "penguin pancakes" and the kids were perfectly thrilled. You're right - you just can't go wrong!

Jane said...

One my favorite things to do with my 8 year old son! He LOVES to make pancakes and he's getting to the age where he can do almost everything himself! Thanks for the great post!

Aimée said...

Hi Shayne- Red Alert! I don't recommend these pancakes for a waffle conversion. It would be like cooking a souffle in a panini press, or something. Not good.
Hi Deb- That sounds like a lot of frying! Have fun!
Hi Haidi-Penguin pancakes, now that's a new one!
Hi Jane- Welcome to UtHC! That must be fun to have your son so independent. You must have taught him well!

Shayne said...

Aimee - Well I did it I made them into waffles (I saw the Red Alert too late) the were light and fluffy and tasted great but they wanted to stick really bad. I had to butter the waffle iron every batch and cook them to the darker side; I managed to get all of them to come out looking like waffles. And Again, the had great flavor I will have to make them as pancakes.

David Hall said...

I agree with all you say. As a dad to a little lady, it is something we love to do together, and I just hope she remembers. Never made them with ricotta, I opt for simple Scotch pancakes, but this will be one to try.

Cheers
David

mlindley said...

My seven month old loved them. Very yummy.

Kelly Mahoney said...

Delicious recipe! I'll have to give it a try.

Bessis said...

In Anne of Green Gables' words, I think you are a kindred spirit. I have three little boys, and my older two have been standing on a chair helping make the pancakes since they could stand up. Our favorites are the Cooking Light Peanut Butter Pancakes. I will be buying ricotta soon though, just to make these you've posted...they look fabulous!

Just discovered your blog today...enjoyed it very much. Hope you are feeling well as your new little person grows :).

Aimée said...

Hi Shayne- Oh dear, well it sounds like you made the best of it. Do try them as pancakes next time!
Hi David- I'm sure your homemade pancakes are special and that's so sweet that you do them with your daughter.
Hi mlindley- Sounds like your little one has quite the palate! Consider yourself blessed.
Hi Kelly- Thanks!
Hi Bessie- Welcome to UtHC! Peanut butter pancakes sounds like a winner! Three boys-wow, why do I feel like that is in the stars for me...? Thanks for the well-wishes.

Sandy said...

I actually love making them for my boys even more than I like eating them. It is a regular weekend event in our home. Oh, how I love family food.

Gabi said...

Your pancakes are beautiful. Lovely post!
xoxo

Aimée said...

Hi Sandy- Well, you're a supermom, I am not surprised you love making pancakes!

Hi Gabi- Thank you so much and welcome to UtHC!

Kathleen said...

I made these for breakfast this morning and they are fabulous! Thanks so much! I totally agree, a great breakfast with your loved ones cannot be beat!

MamaB said...

I made these for my three kids for dinner and they loved them. I love the light lemon flavor. I had a lot leftover and they reheated well in the microwave the next morning thought they were a little more dense.

Kathy said...

My husband and I were watching television last night when a commercial for IHOP's lemon pancakes with berry topping came on. Lemon pancakes!!! Yum! Thank goodness the local IHOP closed down or I would have been in a booth for a late evening "breakfast"! But it did make me remember that I had heard of recipes for lemon ricotta pancakes so I Googled and found you! Delightful blog! And I'm grabbing this recipe and following it to the letter because yours looked divine! Thanks.

Rachael said...

Hi Aimee, I just discovered your blog doing a search for "lemon ricotta pancakes". I want to make them this Sunday for a brunch I'm having for my 40th birthday.

I've made lemon ricotta pancakes in the past, but this looks like a great recipe and I love your photography and your writing too!

I have a question: I'm going to be making this brunch at home for five people (myself, my husband, and three friends who will be overnight guests). After a night of all of us probably staying up wayyyyy too late and drinking margaritas ;-)

I want to make these pancakes and other stuff too, like bacon, maybe an omlette, maybe fried potatoes, fruit, etc.

Do you have any advice on keeping pancakes warm while I'm making them all and making all the other things too, so that we can all sit down and eat together at the same time? I usually keep them in a plate in the oven. They stay warm but they're not as great as piping hot off the griddle. Just wondering if you have any better way of doing it. Thanks!

Jodi said...

I'm planning on making these on Sunday for brunch, last time I made a fresh blueberry syrup to accompany them, it was wonderful, I love lemons and blueberries together. Now I just have to figure out what to serve with them.
Thanks for the recipe.

Farmgirl Susan said...

I loved reading this - and your pancakes are mouthwatering! I'm in the middle of eating lunch and yet all I want now is a big plate of these. I just discovered your blog and am really enjoying it. Congratulations on being a Food Blog Awards finalist - well deserved! : )

BookMoot said...

Heard Lemon Ricotta Pancakes referred to on Food Network which sent me looking for recipes. These sound wonderful. Thank you for postng your recipe.

Plum said...

I feel silly asking but can someone help explain in details the below where the ** are?


Mix the egg yolks(**so I should separate the yolk and egg when I break them into two bowls?**). Sift and mix the dry ingredients (**Is this basically everything but the milk? and I should get something to sift all of these things into a bowl with the next steps?**) and combine with egg yolks, lemon zest, milk and ricotta cheese.

Beat the egg whites until stiff. Gently fold **if I am beating the egg whites in a bowl, how would I fold it into the batter? is it that still that I can fold? and it which way is it folded? - Sorry!**) into the egg-ricotta batter.
Lightly oil (**what kind of oil do you suggest**)griddle and pour a pancake-sized amount onto griddle

Aimée said...

Hi Plum-
-Yes, separate the egg yolk from the white.
-You should sift the flour, baking powder, salt and sugar.
-folding egg white in just means to gently mix them into the batter using a spatula. Do not over mix!
-You can use vegetable oil, canola, or even a no-stick spray.

Hope this helps. good luck!

ABowlOfMush said...

Happy Pancake Day!!

These are lovely!
I always make the traditional English pancakes with lemon and sugar on this day, but this is a lovely twist that I've just got to try! yum!

whynoteight said...

I just made these for breakfast--YUMMMY YUMMY YUMMY! A little lemon juice and sifted powdered sugar is a perfect dressing!

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