Lemon Ricotta Hotcakes
Course:
Breakfast, Brunch
Cuisine:
American
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:
- In a saucepot, heat the milk and water to 125F
- In a mixing bowl, combine the first flour and yeast; stir together
- Add the warm milk and whisk together until completely mixed
- Cover the bowl with plastic wrap and allow the mixture to rise for 1 hour
- In another bowl, combine the eggs, butter, ricotta and vanilla bean paste
- In a 2nd bowl, combine the flour, sugar, baking soda, salt and lemon zest
- Add the flour mixture to the yeasted milk and whisk together
- Add the egg mixture and fold in using a plastic spatula; break the ricotta up into large chunks and fold in
- Cover the bowl with plastic wrap and allow to rise at room temperature for 30-45 minutes
- Hold chilled for service
- Heat griddle or nonstick pan to medium heat, add a small amount of butter and spread over the surface of the pan
- 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
- Arrange pancake on a platter and top with blueberries, toasted pecans and warm maple syrup