Using ricotta cheese, I created lemon ricotta pancakes for breakfast . The ricotta is the magic ingredient as it makes the pancakes so light that I managed to eat a stack of four.
I’m always curious about how they look when flipping the first time.
A beautifully golden triple-decker. I love when pancakes have that golden ring on the edge.
Added my roasted balsamic figs that I did previously for my tarts. I let the balsamic sauce ooze into the pancakes and then I topped with whip cream and honey. By far the fluffiest pancakes I’ve ever made thanks to the ricotta. I could tell when I put the batter in the pan, it held up nicely and didn’t spread too much.
Lemon Ricotta Pancakes by Bobby Flay
Recipe Notes:
- I followed the recipe exactly except for the milk. I only had buttermilk on hand, which I knew from the start wasn’t good because the topping was already going to be tart. It turned out all right but the pancake was definitely more tangy than I wanted.
- This batter is pretty wet. I used a 1/4 cup measure for each pancake. Any more than that and I think it would be a mess to flip.
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
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