Whether it’s breakfast in bed for Mother’s Day or maybe a family brunch, you can’t go wrong with lemon ricotta pancakes. Maggiano’s Little Italy Executive Chef Thomas Wenning stopped by Good Day Atlanta to share the restaurant’s recipe with Alyse Eady.
INGREDIENTS
◦ ½ Cup All-Purpose Flour
◦ 1 Tsp Baking Powder
◦ 4 Tbsp Granulated Sugar
◦ 2 Eggs, Separated
◦ ½ Tsp Kosher Salt
◦ ½ Cup Whole Milk
◦ 1 Cup Ricotta Cheese
◦ 1 Tsp Vanilla Bean Paste
◦ 1 Tbsp Lemon Zest
◦ 1 Tbsp Lemon Juice
◦ 2 Tbsp Canola Oil
◦ Whipped Cream
◦ Fresh Blueberries
◦ Maple Syrup
DIRECTIONS
1. In a small mixing bowl, combine the flour and baking powder.
2. In a medium mixing bowl, whisk together the sugar, egg
yolks, kosher salt, whole milk, ricotta cheese, vanilla bean
paste, lemon zest, and lemon juice.
3. Set both bowls aside and in a separate medium mixing bowl,
whisk the egg whites until stiff peaks are formed.
4. Whisk the flour mixture into the ricotta cheese mixture
until incorporated.
5. Gently fold the whisked egg whites into the flour and
cheese mixture until incorporated – do not over fold.
6. Place the canola oil on a 400˚ griddle.
7. Scoop the batter onto the griddle.
8. When the batter begins to bubble and the bottom has turned
a golden brown, flip the pancake over.
9. Continue to cook until golden brown.
LEMON RICOTTA PANCAKES
— RECIPE—
Yield: 15 pancakes
SERVE THE PANCAKES WITH WHIPPED CREAM,
BLUEBERRIES, AND MAPLE SYRUP. ENJOY!