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Lemon Ricotta Pancakes from "Hello! My Name is Tasty!"

Lemon Ricotta Pancakes.png
Lemon Ricotta Pancakes.png

The authors of the Toro Bravo cookbook are back with favorite recipes from some of Portland’s favorites brunch restaurants-- Tasty n Sons and Tasty n Alder. Chef John Gorham and writer Liz Crain joined us to share a delicious dish from Hello! My Name Is Tasty! The cookbook is going to heat up your home kitchen satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where John earned his culinary stripes but tastes from Asia, the Middle East, and Latin America are also represented. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.

For more information about the cookbook or the launch party, visit John's website.

LEMON RICOTTA PANCAKES

Recipe excerpted with permission from Hello! My Name Is Tasty!

Makes 4½ cups batter, for about 18 small pancakes

  • 1¼ cup all-purpose flour
  • ½ cup almond flour
  • ¼ cup plus 8 teaspoons sugar, divided
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup ricotta
  • 1½ cups whole milk
  • 2 egg yolks
  • Zest from 1½ lemons
  • 4 egg whites
  • 2 to 3 tablespoons unsalted butter, at room temperature
  • 2¼ cups warm Blackberry Jam (recipe in cookbook or use store bought), for serving
  • Maple syrup, for serving
  1. Sift the flours, ¼ cup of the sugar, baking powder, and kosher salt one at a time into a large bowl, making sure there are no lumps. Give it a quick whisk to make sure everything is evenly distributed and set aside.
  2. In a medium bowl, fold the ricotta and 4 teaspoons of the sugar together, making sure not to break up the ricotta too much. You want to have some bigger chunks in the pancakes eventually. Set aside.
  3. In a large bowl, whisk the milk, egg yolks, and lemon zest until fully incorporated and set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites with the remaining 4 teaspoons sugar on medium-low speed until they form medium-stiff peaks. Keep an eye on this because you can overmix it.
  5. Gently fold the dry ingredients into the milk mixture until combined. Add the ricotta mixture and fold gently (you want some nice big chunks). Finally, fold in the egg whites until just incorporated. NOTE: Do not overmix this batter and activate the gluten. The key to a good pancake is not letting the gluten get tight—you want the pancakes fluffy.
  6. Preheat a griddle to 350 degrees F, or place a large, well-seasoned cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter until slightly browned, adding more as needed between batches.
  7. Measure ¼ cup of the batter per pancake and pour onto the griddle to make sand dollar–sized pancakes. As the pancakes begin to bubble and set on the bottom, flip them. If you’re not sure whether they’re ready to flip, get under them slightly with your spatula and take a little peek: you want them to fluff up and have a nice golden-brown color. Never push down on the pancakes.
  8. Top each pancake with 2 tablespoons warmed blackberry jam and serve with maple syrup at the table.

This really tasty batter can be made up to two days in advance and stored in an airtight container in the refrigerator.