From the Clif Family Kitchen
Recipe by Executive Chef John McConnell
Lemon-Poppy Ricotta Pancakes
Meyer Lemon Marmalade adds just the right balance of sweet and tart, bright citrus flavor to Chef John’s pancake recipe. We grow our Meyer Lemons at the Clif Family Farm where they ripen to peak flavor before we harvest them.
Makes 12-14, four-inch pancakes
1 ½ cups all-purpose flour
1 TBSP baking powder
3 TBSP sugar
½ tsp salt
1 TBSP poppy seeds
1 ¼ cup Bellwether Farms ricotta
1 ¼ cup whole milk
2 eggs, yolks and whites separated
1 tsp vanilla extract
1 Meyer lemon, zested then juiced
Olive oil for cooking in a skillet
Clif Family Organic Meyer Lemon Marmalade
In two separate mixing bowls, measure and combine all the dry ingredients (flour, baking powder, sugar, salt and poppy seeds) in one mixing bowl, and the ricotta, milk, egg yolks (not whites), vanilla extract, lemon zest and lemon juice in the other bowl.
Whisk to combine all the dry ingredients and whisk to combine all the wet ingredients. Add the dry ingredients to the mixing bowl with wet ingredients and whisk until smooth consistency with no lumps.
In a smaller mixing bowl, whisk the egg whites until stiff peaks are formed. Gently fold in whipped egg whites in thirds, until combined into the batter.
Preheat an iron skillet or non-stick pan. Add a small amount of olive oil to pan and carefully swirl around to coat the bottom of the pan. Over medium-high heat and using a cookie scoop or a ladle, carefully drop about a quarter cup of batter in one spot so the pancakes naturally spread out. This will allow the pancakes to remain light and fluffy. Once small bubbles are visible, flip the pancakes to cook on the other side. Cook for about 2-3 minutes per side.
Transfer to a baking tray lined with a wire cooling rack until all the pancakes are cooked. Rest in a 300F oven to keep warm until served.