Chef Ed Szwedo has been cooking up gourmet breakfasts at Woolverton Inn, a country estate bed-and-breakfast in Stockton, NJ, since 2006. One of his signature dishes is lemon ricotta hotcakes.
“They have been a favorite of our guests for many years, and we hang onto those recipes that are tried and true,” Szwedo said. “The tangy lemon and rich ricotta flavors are core to the recipe.”
“We make these about once a week, as we rotate our breakfast menu each day,” said Mary Passalacqua, owner of the Woolverton Inn. “They are satisfying and delicious along with a warm beverage like a cup of hot chocolate, coffee or tea.”
Want to treat your family to a special holiday breakfast or impress guests for brunch? Here’s how to make these hotcakes at home.
Lemon Ricotta Hotcakes
6 large eggs, separated
1 ½ cups ricotta cheese
½ cup unsalted butter, melted, cooled
½ cup all-purpose flour
4 Tbs. sugar
½ tsp. salt
6 Tbs. lemon zest
1 cup fresh berries, optional
Confectioners’ sugar, optional
Mix egg yolks, ricotta cheese and butter in a large bowl. Set aside. Combine flour, sugar, salt and 2 Tbs. lemon zest in a bowl. Slowly add dry ingredients to the egg mixture and mix well. Set aside.
Beat egg whites in a bowl with an electric mixer until firm peaks form. Carefully fold egg whites into batter.
Lightly grease a griddle or non-stick pan and place over medium heat for 1 minute. Ladle about ¼ cup batter on griddle or pan for each cake. Cook cakes for several minutes on one side until golden. Flip cakes and continue to cook until golden. Serve topped with a sprinkling of confectioners’ sugar, remaining lemon zest and berries, if desired.
Makes about a dozen 5-inch pancakes.
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