Lemon Ricotta Pancakes

Sea of Love – Cat Power / Out of my Head – Fastball

I admittedly have a tendency to get extremely “over-excited” all the time, but in particular, when it comes to food. If you dare to mention a really great artichoke appetizer you’ve eaten recently then you better be prepared to watch me melt into a similar state of a teenage girl who just won the chance to go backstage with the Jonas Brothers. The prospect of appetizing food can undoubtedly send me into a frenzy. Not only do I imagine eating it, I imagine writing, texting & eventually blogging about it as well. So, you can imagine my excitement a few weeks ago, when my mom mentioned a restaurant named Prairie Fire that sold, apparently, what she had heard, “out of this world, lemon ricotta pancakes.”

Lemon Ricotta Pancakes at Prairie Fire, Chicago.

The thing about really great tasting food is that it can make everything else seem better. That bad day at work you had? Forgotten. That guy never called? Who cares! You’ve got a plate of lemon ricotta pancakes in front of you and as of right now, that is all that matters. Life is pretty great right now. What made these pancakes better was, our waiter informed us, the chefs had to re-make the batter because the first batch they made didn’t turn out perfect. So, long story short, we had the freshest, melt in your mouth, pancakes on our plate. Aside from feeling especially special, we were in pancake bliss. The ricotta adds just the right texture of softness to make each bite especially “pillowy”, if that makes any sense. The lemon was certainly fragrant, lending its acidity in each bite, making the pancakes so flavorful they didn’t even need syrup.

I was so much so hooked on these ‘cakes, I had to test my allanabytes skills out on my own lemon ricotta pancakes.  I was not expecting perfection, nothing near Prairie Fire, but I was so intrigued by the idea of ricotta in pancakes, almost shocked that my family had never tried it before. With my mom out of town & my dad at work, I had the house to myself – jackpot. Something really must be said for cooking alone & cooking for one.

Recipe b) Bobby Flays thicker, lemon ricotta pancakes

Bobby Flay’s Lemon Ricotta Pancakes

  • 3/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested  & juiced

Preheat a nonstick griddle. Then, combine the flour, baking powder, nutmeg, salt and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a larger bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approx. 1/4 cup measure of the batter onto the griddle and cook until both sides are light golden brown. Repeat until no batter remains.

Recipe a) Thin, almost crepe-like ricotta pancakes

Ricotta Pancakes

  • 1 cup ricotta cheese
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 tablespoons sugar
  • Pinch of salt
  • 3/4 cup milk
  • 3 eggs – divided
  • 1 tablespoon vanilla (Recipe calls for 1/2 tsp – I added more because I loooove vanilla)

Whisk together the flour, baking powder sugar and salt in a large bowl. Combine the ricotta, milk, egg yolks and vanilla. Then, beat the egg whites in a small bowl. Add the dry ingredients to the ricotta, stirring gently until incorporated. Whisk small amounts of the egg whites to the mixture, folding in the rest at a time. Pour about 1/3 – 1/4 of the batter onto a non-stick, buttered griddle until both sides are golden brown.

As I have admitted before – I don’t have the top-notch bloggy photography skills … yet. So, I do apologize. This stems from the fact that I was hungry, and in a selfish state, began to eat the pancakes (both batches) after only snapping a few photos of each, which I knew were not fabulous, but, like I said, I was hungry. Plus, I know you’re all googly-eyed from the Prairie Fire pancakes, anyways.

As it turns out, and, as I expected, Prairie Fire was better. Bobby’s recipe garnered much thicker pancakes, with a distinct nutmeg flavor which I enjoyed. My other recipe gave me much thinner pancakes, but still with a texture I would expect from the ricotta. Honestly, I enjoyed both recipes, mostly because they both gave me something different – a quality I often look for when distinguishing between similar recipes. However, Prairie Fire reigns supreme & I will forever hold all ricotta pancakes to that high standard. So, unless you can recommend to me a better restaurant with more appetizing lemon ricotta pancakes, I’m sticking to my guns this time.

2 thoughts on “Lemon Ricotta Pancakes

  1. Good morning.

    This sounds like a great breakfast to make this weekend.

    I agree, it would be hard to not eat them before having to take a photo of them all nice and pretty, haha.

    Thanks for the recipe!


  2. I’m with you, Sista’! But, really, do you actually prefer to cook when I’m out of town. I mean, really?

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