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Multigrain Lemon Ricotta Pancakes with Pecans and Raspberries


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Multigrain Lemon Ricotta Pancakes with Pecans and Raspberries

opinionatedchef | Apr 2, 2011 03:46 PM

I literally have thousands of recipes that i have culled over the last 40 years- stored in various boxes and files, and now on my pc. The other day when I was doing some organizing, i realized that I had come across three different recipes for Lemon Ricotta Pancakes. I also realized that i happened to have some very fresh Whole Foods ricotta in my frig and that I seemed to be getting a message- from the coincidence powers that be- that I should finally MAKE these things! So today I finally did. Since the recipes all had in common a rather ‘white bread’ flavor profile and I wanted to incorporate whole wheat and texture, nuts and fruit, i came up with this version. These cakes are still wonderfully light and tender. Hope you'll try them.

Multigrain Lemon Ricotta Pancakes with Pecans and Raspberries

Total: 45 mins ; approx.20-25 (3-1/2-inch) pancakes

5 tablespoons unsalted butter

1 cup whole milk

3 large egg yolks

2 lg. lemons finely grated lemon zest( minimum 1 T.packed )

1/2 teaspoon vanilla extract

1/2 c. white pastry or white flour

1/2 c. whole wheat pastry flour

1/4 c. chopped/ground rolled oats

1/3-1/2 c. medium ground pecans (not super finely ground)

1/2 tsp. baking powder, optional

2 T. light brown sugar

1 teaspoon kosher salt

3 lg egg whites

pinch salt

1 T. white sugar

3/4 cup whole-milk ricotta cheese

unsalted butter

1/2 c. frozen(or fresh) raspberries and/or blueberries

Serve with maple syrup, powdered sugar or fruit, optional

. Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.

. In a medium bowl, sift together flours and baking powder; add salt, oats. pecans; set aside.

. Place egg yolks, lt. brown sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.

. Add the reserved flour mixture to the egg milk mixture and stir with a rubber spatula until just combined (do not overmix); set aside.

. In a mixer, whisk egg whites. When begin to lose their beige color, add pinch Salt. Halfway through whisking them to soft medium peaks, sprinkle in the 1 tablespoon sugar. Using the rubber spatula, fold the whites into the reserved batter until just combined.

. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.

. Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold

water in it: If the water bounces and sputters, the pan is ready to use.

. Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Place bits of fruit all over each pancake, pressing down lightly after all are berried. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

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