Lemon ricotta pancakes

If you have spent any time living in San Francisco, you know about Plow. It's a brunch place in a little neighborhood called Potrero Hill and I am convinced it has the best breakfast platter EVER. Eggs, bacon, potatoes, and the fluffiest lemon ricotta pancakes to ever grace your taste buds. All the ingredients are sourced locally and I'm not the most crunchy person, but you can TELL the difference. If you don't get there before it opens, you're looking at a two hour wait. It's worth it though, I'm telling you.

Any who, I was looking on the interwebz for a copy cat recipe and I found a few (dozen). They are all pretty much the same but let me tell you, I was excited to make 'em. (And eat them.)

I used this recipe but just search "Plow lemon ricotta pancakes" and your life will be changed. I'M TELLING YA'!

Serves 4 peeps, or just one hungry mama. 

1 and 1/3 cups good ricotta
4 eggs, separated
zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter, melted (plus more for greasing the pan, but you knew that)
1 cup flour 

In a large bowl, whisk together ricotta, egg yolks, lemon zest, vanilla, salt, and sugar. Then mix in butter and flour.
In a different bowl, whisk egg whites until stiff peaks are formed (I used a hand mixer because ain't nobody got time for hand whisking).
Gently fold in egg whites to ricotta mixture.
Heat a non-stick skillet on medium heat. Using a small pad of butter for each batch, put a large dollop of the batter on the pan and flip when that pancake is all golden (or whenever it feels right or whenever the toddler lets you have your arm back). 
Keep 'em warm on a plate (oven-safe, duh) in the oven at 200 deg F. 

Plate 'em, slap some more butter on 'em, sprinkle that powdered suga on 'em, throw some berries on 'em.


In my opinion, if you can't see that butter pool shine from space, you're doing it wrong. But that's just one butter-addicts opinion.