Today is the 1st birthday of The Triangle Plate! And my favorite way to start the day is with a “rousing breakfast.”
Remember that trip we made to NYC this spring? And the recipes I said I was inspired to create and share with you? Well this is one of them. This recipe was inspired by the sublime lemon ricotta pancakes I had at Sarabeth’s at Central Park South.
These are a perfect morning treat, and even if you’re not a breakfast person, they may tempt even YOU. The flavor is bright and fresh, and the pancakes are so light but somehow substantive. What’s more, it takes . . . oh, about 5 minutes to make the batter, and then you are ready to cook, just have that griddle ready.
It all came together for me this morning. My Aunt Polly had bought some fresh organic free range eggs from a local farmer near her home in Grand Junction, and shared them with my mom while my parents were on the Western Slope this past weekend. For me, a dozen really good eggs is next to heaven, and special points for when there are pale blue, green, and pink ones mixed in with the brown. There was even one little pullet egg, which I may just cook and eat for myself later since I missed the boat last fall. Today I used the blue and the green eggs, along with the zest of an organic lemon. The scent of the batter alone was telling. These would be good!
I was visiting on the phone with my mom while I was cooking the pancakes and invited her to come try them. She could barely hang up fast enough to jump in the car and make the 20 minute drive to our house to taste them herself!
I think they are best served with some thick-cut bacon (as they were at Sarabeth’s), and a cup of hot coffee. And, especially this time of year, a generous scattering of raspberries over a dollop of freshly whipped cream and drizzle of maple syrup will make this even more decadent.
Ripe raspberries will forever remind me of the huge raspberry patch that we had when we lived in Palisade, Colorado. A happy childhood is: picking raspberries in the rain with your sister under the shelter of umbrellas!
Photo by Christopher Tomlinson, The Daily Sentinel, 1987
All this to say, I think I’ve found a new favorite pancake. Now I would love to know: what are your favorite pancake recipes?
Lemon Ricotta Pancakes
Recipe inspired by Sarabeth’s in NYC and created by Stephanie Kunstle
Note: If you don’t have ricotta on hand, you can substitute low fat or whole milk plain yogurt. Serves 4.
- 1 and 1/4 c flour
- 1 Tbsp sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1/2 c whole milk ricotta
- 1 c low fat or whole milk
- 1 Tbsp. fresh lemon zest
- To accompany: freshly whipped cream, pure maple syrup, and raspberries
- Preheat a cast iron skillet or griddle to medium-low heat. (The temperature for cooking pancakes is right if butter melts on the griddle, but does not burn).
- In a medium bowl, combine the dry ingredients with a wire whisk.
- In a separate bowl, combine the ricotta, milk, and zest then whisk until smooth.
- Beat eggs in a small bowl, and add to the ricotta milk mixture.
- Pour the wet ingredients into the dry and whisk until smooth. Let the batter rest. Batter will start to rise a bit and get bubbly.
- Generously butter the griddle between each pancake.
- Using a small ladle, scoop out batter and cook until bubbles form on top. Flip and let pancakes continue to cook until they are done.
- Serve with maple syrup, freshly whipped cream, and raspberries if they are in season.