Meyer Lemon Ricotta Pancakes with Blackberry & Sage Butter Topping

By • March 11, 2011 • 3 Comments



Author Notes: I started making this recipe when I was in school in Santa Cruz, California in the 1980's. I moved to the East coast in '91 and stopped making them with Meyer lemons, because until fairly recently I haven't been able to find Meyer lemons. We moved to Wyoming three years ago, and the lemons are available seasonally. We made these pancakes three times this year, and probably won't make them again until this time next year. Rogue Gourmet

Serves 4

Meyer Lemon Ricotta Pancakes

  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 3 eggs, separated
  • ½ teaspoons Baking Powder
  • 1 cup all-purpose flour
  • 2 tablespoons fresh meyer lemon juice
  • 2 tablespoons grated meyer lemon zest
  • 1 tablespoon sugar
  • dashes salt
  • Butter as needed for frying
  1. Heat a griddle or large skillet over medium-low heat while you make the batter.
  2. Beat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
  3. Stir the flour mixture into the ricotta cheese mixture, blending well but not beating.
  4. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
  5. Add about 1 tablespoon butter or oil to the griddle or skillet.
  6. When the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.
  7. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.

Blackberry & Sage Butter Topping

  • 12 ounces Blackberries washed
  • 3-4 leaves, fresh sage (whole)
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 tablespoon fresh Meyer lemon juice
  • pinches salt
  1. Over medium low heat, melt butter in a sauce pan
  2. Add sage leaves, whole to butter and let soften into butter until the butter is aromatic
  3. Add blackberries and a pinch of salt and cook, stirring, until blackberries just begin to soften
  4. Add sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.
  5. Add lemon juice, and reduce as necessary to form a thick syrupy topping.
  6. Remove sage leaves and serve.

Comments (3) Questions (0)

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over 2 years ago nan d

Years ago I asked the chef at Shutter on the Beach in Santa Monica, Ca. for the ricotta pancakes recipe. He was so kind to share. I have since lost it. They were amazing and famous. This recipe with lemon seems to be close. Does anyone have the Shutter recipe?

Pizza-big

over 3 years ago Rogue Gourmet

Thanks kmartinelli!

Katherine_photo

over 3 years ago kmartinelli

Oh wow. These sound absolutely divine.