Lemon Zest and Ricotta Pancakes

The weather one weekend was gorgeous so it seemed like the right thing to do would be to rub a bunch of ribs, pork shoulder and pork belly with spices, let them sit overnight and then smoke them low and slow all day.  I woke up early Sunday morning, got the smoker set up, drank some coffee, and then proceeded to enjoy delicious whiskey and cocktails for the next six to eight hours while the meat sizzled and developed a delicious crust and pink smoke ring.

This may seem like a weird story for a post about pancakes.  My goal after smoking all this meat was to find a way to enjoy it in a reasonable amount of time.  I made a big batch of bechamel and red sauce and bought a five pound tub of ricotta cheese.  There it is.  That next weekend I had to find a way to use all the leftover ricotta.  Enter our delicious Lemon Zest and Ricotta Pancakes.


This recipe makes 10-12 medium sized pancakes.

For the pancakes:

5 T butter
1 cup milk
3 eggs
1/2 t vanilla extract
3/4 cup ricotta cheese
1 lemon
1 t salt
1/2 t baking powder
2 T granulated sugar
1 1/4 cup all purpose flour

For the Syrup:

1 lemon
1/2 cup granulated sugar

Mint


- Combine the butter and milk in a small saucepan and scald it.  Basically bring it just to under a boil and turn the heat off and set it aside.

- In a medium bowl combine the 1 1/4 cup all purpose flour, 1/2 t baking powder and 1/2 t salt.

- In a large bowl, gently mix together 3 egg yolks (save the whites), 1 T granulated sugar, 1 T lemon zest and 1/2 t vanilla.  When cooled a bit, slowly add the butter/milk mixture and whisk to combine.

- Add the flour mixture to this large bowl and mix lightly with a spatula.

- In another medium bowl, whisk together the 3 egg whites, 1 T granulated sugar and 1/2 t salt.  When fluffy and medium peaks are formed, fold it gently into the batter.

- Gently fold 3/4 cup ricotta cheese into the batter.

-For the syrup, slice the lemon finely into 1/8 inch rounds.  Place into a small pan and cover with the 1/2 cup granulated sugar.  Cook over low heat until the lemon rounds are candied and a light syrup is formed.  You can always add additional lemon juice, sugar or water to this pan depending on the consistency of the syrup.

- Heat a griddle or pan on medium heat.  Add butter or apply cooking spray.   Add batter in quarter cup amounts and cook until golden brown on both sides.  Top with candied lemon, finely sliced mint and maple syrup. Enjoy!