by Rogue Gourmet
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my 2 recipes »
Rogue Gourmet's Notes:
Expand1 cup ricotta cheese Ask a question about this ingredient
1 cup sour cream Ask a question about this ingredient
3 eggs, separated Ask a question about this ingredient
½ teaspoons Baking Powder Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
2 tablespoons fresh meyer lemon juice Ask a question about this ingredient
2 tablespoons grated meyer lemon zest Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
dashes salt Ask a question about this ingredient
Butter as needed for frying Ask a question about this ingredient
Heat a griddle or large skillet over medium-low heat while you make the batter.
Ask a question about this stepBeat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
Ask a question about this stepStir the flour mixture into the ricotta cheese mixture, blending well but not beating.
Ask a question about this stepGently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Ask a question about this stepAdd about 1 tablespoon butter or oil to the griddle or skillet.
Ask a question about this stepWhen the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.
Ask a question about this stepCook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.
Ask a question about this step12 ounces Blackberries washed Ask a question about this ingredient
3-4 leaves, fresh sage (whole) Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
1 tablespoon fresh Meyer lemon juice Ask a question about this ingredient
Over medium low heat, melt butter in a sauce pan
Ask a question about this stepAdd sage leaves, whole to butter and let soften into butter until the butter is aromatic
Ask a question about this stepAdd blackberries and a pinch of salt and cook, stirring, until blackberries just begin to soften
Ask a question about this stepAdd sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.
Ask a question about this stepAdd lemon juice, and reduce as necessary to form a thick syrupy topping.
Ask a question about this stepRemove sage leaves and serve.
Ask a question about this stepThanks kmartinelli!
Oh wow. These sound absolutely divine.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Years ago I asked the chef at Shutter on the Beach in Santa Monica, Ca. for the ricotta pancakes recipe. He was so kind to share. I have since lost it. They were amazing and famous. This recipe with lemon seems to be close. Does anyone have the Shutter recipe?