Lemon Ricotta Pancakes
- 3 eggs
- 8 cups buttermilk
- 1 cup ricotta
- Zest of 1 lemon
- 4 tablespoons sugar
- 6 cups cake flour
- 3 tablespoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup butter, melted
- Butter for cooking
- Berries and powdered sugar as needed
- Maple whipped cream, recipe follows
Beat eggs and add buttermilk and ricotta. Rub zest into sugar with fingertips to release oils and add to egg mixture. Combine dry ingredients and stir in melted butter.
Melt butter on grill and ladle batter, cooking pancakes about 3 minutes per side. Garnish with berries, powdered sugar and maple whipped cream if desired. Makes 36 to 40 pancakes.
To make maple whipped cream, whip 3 cups heavy cream in chilled bowl with 2 tablespoons powdered sugar until soft peaks form. Continue whipping, adding 6 tablespoons of maple syrup. Makes about 8 cups.
Chef-partner Carmine Di Giovanni; Greenwich Project; New York