Plow’s Lemon Ricotta Pancakes
The best pancakes you will ever eat – the secret Lemon Ricotta Pancakes recipe from Plow Restaurant in San Francisco, CA.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine the ricotta, egg yolks, sugar, vanilla, lemon zest, and lemon juice.
- Add melted butter and flour and mix until just 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.
Notes
Tip: Place the pancakes on a platter in a 200ºF oven to keep them warm while you cook the rest of the pancakes, adding a small pat of butter to coat the bottom of the pan between batches. Extra pancakes reheat well in a pan or warm oven after being refrigerated.
Find it online: https://asideofsweet.com/plows-lemon-ricotta-pancakes/