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fluffy lemony pancakes

Lemon Ricotta Pancakes

I just saw a post on Twitter about Japanese Souffle Pancakes that attracted me enough to read it.  Lo and behold, it was really about technique.  And in fact my Lemon Ricotta Pancakes which are always popular at the Harrington House use the same basic technique of beating the egg whites until stiff.  The original recipe from Just One Cookbook is much more involved and looks fantastic.  I may give it a try but for now, I will stick with my basic recipe, but use the stacking technique in a covered pan at a lower temperature.  Will let you know how it comes out.

They are a crowd favorite so this is my recycled recipe.Not quite the Souffle but close.

Whisk together:

1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

In a separate bowl combine:
3/4 cup ricotta cheese
2 egg yolks
1/4 cup sugar
1 tablespoon lemon zest
1 1/2 cups buttermilk

Combine the wet with dry.

So here is the key:

Beat the egg whites to a stiff peak but don’t overbeat. Fold in to batter.

Preheat the griddle until water bounces.  Brush with melted butter and use about 1/4 cup of batter for each pancake.

Turn once.   Sprinkle with a little confectioner’s sugar and serve with sliced strawberries. Maple syrup works as well although you hardly need it.

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