When I lived in Minneapolis Minnesota I ate at this restaurant that was pretty Damn good. I had the Lemon Ricotta Hotcakes and they were truly melt in your mouth. As I read through the menu I learned that there was a cookbook. I inevitably bought it and cooked up the cakes as soon as I could. AMAZING! These pancakes are so good that one of the kids who doesn't like pancakes loves these.
If you are ever in Minneapolis Eat at
HELL'S KITCHEN
80 S. Ninth St. Minneapolis,
612.332.4700
Hells Kitchen
“When my wife, Cynthia, patrols the
floor of the restaurant, she looks for diners ready to order, then
swoops in and insists someone at the table have the Lemon-Ricotta
Hotcakes. It’s cute, but it kind of hurts in a way. We have dozens of
items on the menu that I think are worthy of her overzealousness. But
she has a jones for those hotcakes. Come to think of it, after three
years in this restaurant, I don’t think she’s ever ordered anything but
the hotcakes”
~ Damn Good Food
Note: Allow 4 hours or up to 3
days for the batter to chill in the fridge before making the pancakes.
This will firm up the butter and keep the pancakes from spreading out
too much in the pan.
Ingredients
6 egg whites
9 egg yolks
1/3c unsalted butter, melted
1/2c granulated sugar
1c whole
milk ricotta cheese
4tbsp freshly grated lemon
zest (Use Meyer or regular lemons)
1tbsp fresh
lemon juice
1tsp kosher salt
1/3c
all-purpose flour
Unsalted butter, melted (for the
skillet)
Using a stand mixer or hand mixer
fitted with a wire whisk attachment, pour egg whites into a stainless
steel bowl. Whisk the whites on high speed until they form stiff peaks.
Once peaks are formed, reduce the speed to low.
Add the egg yolks one at a time to the whites,
beating after each addition. Then slowly add melted butter.
Continue to whisk on low speed until the ingredients are well combined.
Turn off the mixer and add the
sugar, ricotta, lemon zest, lemon juice, and salt.
Whisk for 1 minute at
medium speed, then reduce the speed to low. Slowly add the flour.
Mix
to combine the flour for about 1 minute. Stop the mixer and scrape the
sides and bottom of the bowl with a spatula to eliminate any remaining
dry spots. Mix again at medium speed for about 1 minute until everything
is just combined.
Place the
batter in the fridge for 4 hours or up to 3 days.
When ready to cook, place a large
skillet or griddle over medium high heat. Brush the cooking surface with
melted butter and pour the batter into the skillet in 1/4 cup portions.
Leave about 2 inches between the batter to allow for spreading. Cook
the pancakes until bubbles appear on the surface and the underside is a
golden brown, about 5 minutes. (These will take a bit longer to cook
than traditional pancakes, so be patient.) Flip the pancakes and cook
for another 2-3 minutes until the other side is golden brown. Transfer
the pancakes to a warm plate, and repeat until all of the batter is used
up.
Garnish the hot pancakes with
powdered sugar, fresh berries, melted butter, and warm syrup. Serve
immediately.
