Lemon-Ricotta Hotcakes

Posted by Shirley Evans
From Hell’s Kitchen, Minneapolis

Makes 16

6 egg whites                            
9 egg yolks                        
1/3 c. melted butter

1/2 c. granulated sugar        
1 c. whole milk ricotta                
4 Tbs. lemon zest

1 Tbs.  fresh lemon juice    
1 tsp. kosher salt                               
1/3 c. AP flour 

melted butter (for skillet)

Pour egg whites into the bowl of a stand mixer fitted with a wire whisk attachment and whisk on high speed until firm peaks form. Reduce the speed to low. Slowly add egg yolks, and then gradually add melted butter. Continue whisking on low speed until well incorporated. Stop the mixer, and add sugar, ricotta, lemon zest, lemon  juice, and salt. Whisk on medium speed for 1 minute. Stop the mixer and scrape the sides of the mixing bowl with a rubber spatula. Return the mixer to medium speed, and mix for about 1 minute. Makes about 4 cups.

Refrigerate the batter for a few hours prior to making the hotcakes. This allows the melted butter to firm up slightly in the mix and keeps the batter from spreading out too thin on a hot griddle. Refrigerated in a covered container, this batter will keep safely for up to 3 days.

To cook hotcakes, heat a large skillet over medium high. Brush skillet with melted butter, and drop batter into the hot skillet in 1/4-cup portions. Leave about 2 inches between hotcakes to allow them to spread. Cook until bubbles appear and bottoms are golden brown, about 5 minutes. Flip hotcakes and cook another 2 to 3 minutes. Remove from the skillet.

Garnish the cooked hotcakes with a handful of fresh blackberries, blueberries and quartered strawberries, dust with vanilla powdered sugar and serve with a side of butter and warm maple syrup.