Move over blueberry pancake— Chef Michael “Kiwi” Camplin from the Mulberry Project in New York shows us how to wow our afternoon guest.
Lemon Ricotta pancake recipe
Serves 10-12
Ingredients:
4 cups all purpose flour
4 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
4 eggs separated
1 quart milk
4 lemon zest
8 ounce ricotta
Instructions:
Measure out dry ingredients into a large mixing bowl. Measure wet ingredient into another bowl. Separate eggs, whisk the yolks in with the wet ingredients, and whisk the whites to a medium peak. Whisk wet ingredient into the dry, when fully mixed fold in the whisked egg whites.
Lightly butter hot pan and pour batter to required size, when golden brown flip over until done.
Serve with Fresh blueberries and creme friache.
