But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.
So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.
Meyer Lemon Ricotta Pancakes
Makes: About 12 small pancakes
3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large Meyer lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
Jam and/or maple syrup, for serving
1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.
2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.
3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.
4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.
5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.
6. Serve at once on warm plates with jam or maple syrup.