The Best Pancake

One thursday afternoon Mr. Ace and I were at the local  Williams Sonoma  picking up a few items for the dinner\breakfast we were having that evening.  We picked up the things needed but still felt like the dinshig was missing something.  We had your basic eggscramble with pepper and onions, bacon, waffles and were considering german pancake but wanted some thing more.  The sales gal lead us to this and told us to look up this ...  It has been a great addition to the cookbook library and in the Ace's opinion the best darn pancake!

Williams-Sonoma Essentials of Breakfast & Brunch Cookbook

Product description:
Attention breakfast and brunch lovers: Your ultimate cookbook has arrived. From our Essentials series, this volume is filled with inspiration, advice and more than 130 recipes with color photos. All the classic, comforting breakfast favorites are here – from eggs to French toast to pastries – along with fresh new ideas for salads, sandwiches, main dishes and drinks for Sunday brunches casual and elegant. Detailed tips on shopping, cooking and entertaining will enrich your culinary know-how, and there's a full page devoted to preparing the perfect cup of coffee. Hardcover, 288 pages. A Williams-Sonoma exclusive.

Price: $34.95

Where can I get it?

Lemon Ricotta Pancakes

A fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes. Serve with raspberry sauce, if desired (see related recipe at left).


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt


In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined. 

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. 

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.
Makes 12 to 14 pancakes.Williams-Sonoma Kitchen.

What Does B* Say?
In general I am not a huge at home pancake lover.  I guess that is because I grew up on bis-quick and although palatable it was definitely not one to write home about!  These on the other hand are, light, fluffy, and utterly delectable!  I make a few tweeks and I think it is perfection... I like a stronger lemon flavor so I add more zest and about a teaspoon of lemon juice to the batter.  This cake can be dressed many different ways syrup, strawberries, powdered sugar, but I prefer a squeeze of fresh lemon juice, drizzled with a warm **blueberry sauce, and topped with fresh whipped cream. Yummy!
** Blueberry Sauce
In a sm-med sauce pan combine 
1/2 to 1 cup sugar  
1 cup water 
1 pint blueberries
and zest of 1 one lemon
and juice of half a lemon
bring to a boil and reduce.  Once syrup is to desired consistency you are good to go!

Happy Sunday Brunching
Photo taken by: Brittany

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