The best pancakes you will ever eat – the secret Lemon Ricotta Pancakes recipe from Plow Restaurant in San Francisco, CA.
Editor Note: This recipe and post were originally posted January 5th, 2015. This is an updated post with new photos, but the text is the same. Want to see what my photos were like three years ago this time? Check out the end of the post!
The new year is upon us and my blog feed is blowing up with new year’s resolutions! Sometimes I get a little frustrated with the idea of setting resolutions. So often it feels like setting yourself up for failure and disappointment. Even so, I always like to set a few goals for blogging and things that I want to make more of a priority this year. I’m still working on the list and it’s not quite ready for primetime yet. I can’t wait to share it though. I always value the feedback and accountability all of you bring!
Outside of blogging, I also want to do little things to make myself feel healthier. I’m a firm believer in making small changes. It’s so much more realistic and sustainable. That’s how I counsel my patients when they are working on improving their diet and making healthy lifestyle changes. It’s all about small steps – be it drinking more water or adding one more workout per week to your routine.
The recipe comes from Plow, a famous San Francisco brunch institution. Plow is so popular people wait in line over an hour just to snag a table! I’ve been several times and every time I get the Plow Platter. You just can’t go wrong with their perfectly crispy breakfast potatoes and their soft scrambled eggs. The highlight though, is their Lemon Ricotta Pancakes. So amazing.
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Plow’s Lemon Ricotta Pancakes Recipe
Yields 4-6 servings
The best pancakes you will ever eat - the secret Lemon Ricotta Pancakes recipe from Plow Restaurant in San Francisco, CA.
10 minPrep Time
3 minCook Time
13 minTotal Time
- 1 1/4 pounds good-quality or homemade ricotta cheese
- 5 eggs, separated
- 2 tablespoons organic cane sugar
- 1 1/2 teaspoons vanilla
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 1/3 cups flour
- 1/4 pound butter, melted
- In a large bowl, combine the ricotta, egg yolks, sugar, vanilla, lemon zest, and lemon juice. egg yolks.
- Add melted butter and flour and mix until jut incorporated.
- Beat the egg whites with an electric mixer or clean hand whisk until firm peaks form. Add 1/4 to the ricotta mixture, then fold in the rest.
- Heat a small amount of butter in a large skillet or griddle over medium heat. Drop 1/4 cup scoops of batter onto pan. Pancakes will not bubble, so cook until golden brown, 1-2 minutes per side.
Oh, one more thing – I know I’m probably giving off the impression that I’ve got this food photography thing all figured out (hey there, stop laughing!), but I’m always striving to improve (2015 blog goal?).
I’ve been working on action food photography, thanks to some tips from my friend Alanna, the very same one who gave me the recipe for these amazing pancakes. That’s why I thought I would share this photo with you even though it’s far from perfect. It definitely has too much noise – I think I had the ISO up too high. I spent longer than I care to admit trying to edit out the noise and I’ve just give up. Hopefully someday I can link back to this post and we can all have a nice guffaw about how I used to be such a cute little food blogger. #thestruggleisreal folks.
Oh, and a promised, here is one of the original photos from this post! See, the ISO is pretty high and overall the picture is very grainy just like I (originally) thought.
Tell me, have you set any new year’s resolutions?