Four Seasons' Lemon-Ricotta Poppy Seed Pancakes
Brenda Garmendia
Chef Joan Nathan shares her recipe for lemon ricotta poppy seed pancakes.
ingredients
- 6 large eggs, separated
- 1 1/2 cups whole-milk ricotta cheese
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 tablespoon poppy seeds
- Vegetable oil, for griddle
- Maple syrup, warmed
- Berries, for garnis
directions
- 1
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- 2
In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- 3
Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- 4
Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
Source: Martha
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