Some of the strongest childhood memories I have are being around the table with my grandmother and my family during the holidays. After watching my grandmother’s memories slip away due to dementia, I knew that I wanted to embrace new memories with my own family.
My two young daughters Ayla and Karya love hearing about the history of my recipes; this inspires nostalgia for me and conversation between the three of us. My idea of being around the table is watching my children grow up and share these moments the way I did with my grandmother.
For weekend brunch, my daughters always ask for these pancakes. Using ricotta in the recipe makes them extra fluffy and produces a richer consistency than traditional pancakes.
Happy Daughters Day, Ayla and Karya!
⅓ cup butter (0.6 of a stick)
1 ⅛ cup milk
½ teaspoon salt
3 egg yolks
3 egg whites
4.5 tablespoons sugar
1 teaspoon vanilla extract
Zest from one lemon
1.5 cups all-purpose flour
.25 oz. baking powder
6 oz. ricotta, Calabro
About: Enjoy this recipe with your own family and learn more about chef Scott Conant on his website.
Around the Table
- Melt butter.
- Sift together the flour and baking powder.
- Combine butter, milk, salt, yolks, sugar, vanilla extract and lemon zest. Sift in dry ingredients and gently stir just until combined. Do not overmix.
- Whip the egg whites to stiff glossy peaks, taking care not to over whip. Fold 1/3 of the egg whites and ricotta cheese into the mixture, leaving streaks of ricotta remaining.
- Fold the remainder of the egg whites in, very gently. The final mixture should have visible streaks of egg white and ricotta and be very light and fluffy.
- Heat a griddle on medium low and butter lightly. Using a 2 oz. ladle, ladle batter onto griddle and cook until bubbles start to form on top side then flip and repeat.
- Serve immediately with fresh fruit and syrup.