Hissy Fit Inducing Ricotta-Lemon Pancakes

May 27, 2008 · 17 comments · Print This Post

in Breakfast, Disasters, Healthy, Pancakes

Hissy Fit Inducing Lemon-Ricotta Pancakes

This dish is a perfect example of why everyone has urged and pleaded with us our whole lives to read through a recipe in its entirety before starting to recreate it.  It’s really not just something your mother says to wind you up or question your cooking abilities.  Case in point, these ricotta pancakes that almost made me quit cooking for good.  No sympathy please.  It was my own fault.

I had just finished making that Mojito Pound Cake, and I really should have gone in the other room and passed out on the couch in self-satisfied exhaustion, but I’d been staring at a highly stylized image of golden fluffy pancakes sprinkled with plump summer berries for several weeks now and I desperately wanted to know what they tasted like.   Plus it was only 10:00 AM.  I could make two recipes in one morning, right?  Not so much apparently.

My first error in judgment occurred when I decided to use the last of my so-called “grammy eggs” in hopes of achieving the ultimate in vibrant yellow coloring.  I separated the yolks from the whites and promptly tossed the whites down the sink.  I was happily mixing my way through the first step and moving onto step two when it dawned on me.  The egg whites were part of the recipe!  I frantically read through the rest of the instructions getting more annoyed by the second.  Then I cracked three more eggs and threw the yolks down the sink.  At this point I’d wasted a total of three eggs for this recipe and I wasn’t even close to being done.  CK sat at the kitchen table staring at me warily, I glared back and he put on his headphones.

The rest of the construction went without incident.  I whipped the whites into peaks and folded them into the bright and sunny batter.  I ladled the correct amount onto my readied pan and waited.  And waited.  And waited.  But apparently not long enough because my pancake promptly broke in half and made a complete mess of its sister pancake when I attempted a gentle flipping motion.  Then I had a hissy fit, because when frustrated in the kitchen I tend to revert to my kindergarten level coping skills.   After listening to me curse out our breakfast, CK saw fit to relieve me of my cooking duties.  I sat off to the side pouting while he patiently cooked the remainder of the pancakes.  Let’s just say he’s had more than a little practice as my “kitchen closer.”

The pancakes ended up being very fluffy and light and the citrus coated berries and powdered sugar were great on top, but I would never make these again unless I had one of those large grill pans that fits over two burners.  I just don’t have the patience to cook two pancakes at a time in a medium skillet for 10 minutes.  Next, time I think I’d rather have a handful of Dunkin Donut Munchkins and call it a day.

Ricotta-Lemon Pancakes (originally published in Williams-Sonoma Essentials of Healthful Cooking).
Serves 4 (Note: If they don’t stick to the pan).

1 cup part-skim ricotta cheese
1/4 cup 1-percent milk
3 large eggs, separated
2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 tablespoon grated lemon zest
Kosher salt
Pinch of cream of tartar
4 cups mixed berries such as whole blueberries and raspberries or trimmed and sliced strawberries
1 Tablespoon fresh Lemon juice
1 teaspoon canola oil
1-2 tablespoons confectioners’ sugar

Preheat over to 250 F (120 C)

Place the ricotta in a large bowl. Add the milk, egg yolks, and granulated sugar and whisk together until blended. Add the flour, lemon zest, and 1/4 teaspoon salt, and using a rubber spatula, fold until just blended.

In a separate bowl, combine the egg whites and the cream of tartar and, using a whisk or a handheld electric mixer set on medium speed, beat until soft peaks form. Using the rubber spatula, carefully fold the beaten whites into the ricotta mixture just until blended.

In a bowl, combine the berries and lemon juice and stir gently to blend. Set aside.

Place a large nonstick griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush the surface with a thin film of canola oil. For each pancake, ladle a scant 1/3 cup batter onto the hot surface. Reduce the heat to a medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, 4-5 minutes. Carefully turn and cook until the other sides are lightly browned, 2-3 minutes longer. Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. Repeat with the remaining batter. You will have enough batter to make 12 pancakes, each about 3 inches in diameter.

Using a fine-mesh sieve, dust the warm pancakes generously with confectioners’ sugar to taste. Serve the pancakes with the berries on the side.

{ 17 comments… read them below or add one }

1 Elle May 27, 2008 at 9:43 am

If it’s any consolation, they look fabulous! And I know what you mean, you’ve got to have one of those large griddles if you ever want to finish cooking pancakes and get to the eating part.

I’m glad CK is your Papelbon. My husband is sometimes mine, too. 😉


2 Lys May 27, 2008 at 10:48 am

They look great, Erin!!! And you should get one of those griddles 🙂 (not that I’m enabling or anything)


3 Jackie May 27, 2008 at 12:01 pm

The do look fabulous, looks like you did an outstanding job but if it frustrated you, then it takes the fun out of it, I suppose.


4 PaniniKathy May 27, 2008 at 12:25 pm

LOL – you just described about 60% of my cooking expeditions 🙂 Kudos to you for powering through it and coming up with an excellent result!


5 geeky May 27, 2008 at 1:17 pm

I got one of those 2 burner griddle pans pretty much just to make pancakes. I don’t have the patience to make them in one small pan. I enjoyed it for a few months, but then I went and bought a house with a flat ceramic cooktop, and now I can’t use the griddle anymore 🙁


6 Erin May 27, 2008 at 3:47 pm

Just promise me that CK doesn’t do any underwear-only Irish jig dances in your kitchen after he’s done “closing”.
The pancakes look fab!


7 Robin May 27, 2008 at 5:11 pm

Haha! I love that phrase—kitchen closer. Jim has worked that job for me many, many times.


8 ShopLittleGifts May 27, 2008 at 6:37 pm

Ricotta – love it. I imagine the pancake to be creamy and soft inside. I just had the best banana buttermilk pancakes this weekend. The key to pancakes I think is to make them small – less than 2 inches in diameter. Will definitely try your recipe!


9 toontz May 27, 2008 at 7:37 pm

I am a horrible pancake maker, so I can sympathize. Mine are either not done, or too brown. These do sound delicious though. I had to laugh when I read this post—I had a similar experience in my kitchen not to long ago: http://okaramountain.blogspot.com/2008/05/happy-mothers-day-what-not-to-do-on-4.html


10 My Sweet & Saucy May 27, 2008 at 11:12 pm

Those look sooo yummy!


11 bill May 28, 2008 at 4:48 pm

Erin, you and I are obviously soul mates when it comes to handling kitchen disasters – only difference being, you seem able to surmount them. Very nicely done!


12 Erin May 28, 2008 at 5:56 pm

Elle & Erin – It cracks me up that you both mention Papelbon.

Bill – Ha ha … well I’m not sure if I overcome them ever. I’m actually pretty terrified that one day some cooking incident will be the one that brings down the leaning Jenga tower of my emotional well being in the kitchen 😉

It’s good to know that I’m not alone in my feelings though. Most of the time everyone online is very “la la la” about their cooking. I’m sure they chuck stuff and have fits too.


13 Cze-Johnson Carrie May 28, 2008 at 11:05 pm

dude… picture a hissy fit, and add in 2 crying kids to the mix.

welcome to cooking at MY house.

shake what your grammy gave you, honey. you’re doing JUST FINE in the kitchen.


14 dawn June 2, 2008 at 2:46 pm

Gosh those look fab! I wanted to make ricotta pancakes this past Sunday morning. But someone said I have to drain the ricotta? Did you do this? Or to buy dry-ricotta? Which of course I’ve never heard of.


15 Erin June 2, 2008 at 2:49 pm

Dawn – No, I didn’t drain or use “dry” ricotta…I’m as perplexed by that suggestion as you are. I simply scooped some right from the carton. Hmm… At any rate these are time consuming, but your patience will be rewarded. Good luck with the recipe!


16 Cindy Dodge April 20, 2009 at 8:25 am

I found this site while looking for a recipe for ricotta pancakes. I have yet to make any of the recipes but I printed several and will try this week. I think it is worth reading these recipes even if one doesn’t cook. The humor is well worth the time. Thanks.


17 Melissa August 13, 2011 at 5:46 am

This makes me SO happy. I stumbled on your blog via bakespace.com and let me tell you…I’m right there with ya. I love reading other equally cutesy blogs (eg Joy the Baker/Eatliverun) but it’s so good to know someone else deteriorates to hissy fits when things don’t turn out as perfect as you thought they would be!!! Awesome blog!


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