A few months ago, I went on an emotional journey. I endured through the long trek from the Sunset district to Potrero Hill and waited almost two agonizing hours during the Sunday brunch rush. I distinctly remember a group of middle-aged ladies standing together in the middle of the street and drinking mimosas as they wait for their table to be ready. Anyway, once my friends and I finally got seated and received our food, I was blown away. The lemon ricotta pancake was not as any other pancake I have ever had. The slightly dense pancake warmly filled my stomach with pleasant hints of lemon.
As much as I want to indulge myself with these delicious pancakes, I sadly cannot be a spendthrift because I have to save up for college. Thankfully, 7×7.com has released Plow’s secret recipe for their pancakes and I decided to try it out. However, I know that it, of course, will not be the same because Plow uses quality organic ingredients, but it did taste good as heck.
- 1 1/4 pounds ricotta
- 2 tablespoons cane sugar
- 1 1/2 teaspoons vanilla
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 5 eggs, separated
- 1 1/3 cups flour
- 1/4 pound butter, melted
Note: When I tried the recipe, I used half the amount of ingredients because the recipe made a lot of batter — enough to feed four to six people.
1. Combine the ricotta, sugar, vanilla, lemon zest, and lemon juice with egg yolks only and mix well.
2. When completely mixed, incorporate the melted butter and flour.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Fold the egg whites into ricotta mixture with a spatula.
5. Cook on medium heat on the griddle with a touch of oil. Note: These pancakes sometimes may not bubble, so flip them when they’re a nice golden brown. Also, be sure not to spread the batter too thin or they will turn out crispy.
6. Cook the other side to the same color, then flip and cook on first side for a couple more minutes. They should spring back to the touch.
7. Enjoy and indulge with your choice of fruit, powdered sugar, whipped cream, or sugar!