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Lemon Ricotta Hotcakes

Lemon Ricotta Hotcakes

Executive chef Bruce Kalman is making a delicious Mother's Day breakfast treat.
Ingredients
  • ¾ C whole milk
  • ¾ C water
  • ½ C AP flour
  • 4g active dry yeast
  • 1 each large eggs
  • 2 Tbls unsalted butter, melted
  • ¼ C ricotta cheese
  • ½ tsp vanilla bean paste
  • ½ C AP flour
  • 1 Tbls granulated sugar
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 each lemons, zest
  • 2 Tbls ricotta cheese

Directions

1. In a saucepot, heat the milk and water to 125F

2. In a mixing bowl, combine the first flour and yeast; stir together

3. Add the warm milk and whisk together until completely mixed

4. Cover the bowl with plastic wrap and allow the mixture to rise for 1 hour

5. In another bowl, combine the eggs, butter, ricotta and vanilla bean paste

6. In a 2nd bowl, combine the flour, sugar, baking soda, salt and lemon zest

7. Add the flour mixture to the yeasted milk and whisk together

8. Add the egg mixture and fold in using a plastic spatula; break the ricotta up into large chunks and fold in

9. Cover the bowl with plastic wrap and allow to rise at room temperature for 30-45 minutes

10 Hold chilled for service

11. Heat griddle or nonstick pan to medium heat, add a small amount of butter and spread over the surface of the pan

12. Spoon the batter in 4-5” circles and allow to cook until brown on the bottom, about 2 minutes, flip and cook the other side until cooked through

13. Arrange pancake on a platter and top with blueberries, toasted pecans and warm maple syrup

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