Hefeweizen Lemon Ricotta Pancakes By: Beer Bitty
Brunch is my favorite meal. Hands down. I love waking up on Sunday morning and preparing a large breakfast. It may or may not lead to a food coma, but that’s alright.. Sundays are meant to be lazy, right?? This recipe is a bit more involved than your average pancake, but it’s worth it. The end result is a light, airy pancake that’s filled with bright lemon flavors and fluffy chunks of ricotta cheese. Serve with lemon curd and jam. Don’t forget the beer, though! Serve the remaining hefeweizen with a splash of orange juice and fresh orange slices for a better mimosa.
- 5 ½ tbs. unsalted butter
- ⅔ cup whole milk (no skimping)
- ⅓ cup hefeweizen or witbier
- 1 ¼ cup all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. salt
- 3 large eggs, whites & yolks separated
- 2 tbs. white sugar
- 1 ½ tsp. baking powder
- 1 tbs. fresh lemon zest and/or orange zest
- 1 tsp. vanilla extract
- ¾ cup whole-milk or homemade ricotta
- Place a fine mesh strainer over a bowl and line with paper towels. Scoop in the ricotta and allow to drain for a minimum of a half hour to lower the moisture content.
- In a small saucepan over low heat, add the milk, beer, and butter. Stir occasionally until the butter has melted. Remove from heat and allow to cool.
- Sift together the flour, baking powder, and half of the salt in a medium bowl; set aside.
- In another bowl, whisk together the egg yolks, 1 tbs. sugar, lemon zest, and vanilla. Once combined, slowly whisk in ¼ of the butter mixture, tempering the eggs. Continue to whisk and slowly incorporate the remaining butter mixture, being careful not to curdle the eggs, until smooth.
- Add the flour mixture to the liquid using a rubber spatula and stir until just combined, taking care not to overmix.
- In a clean bowl, using a clean spatula, whisk the egg whites until they form soft peaks. About halfway through the process, sprinkle in 1 tbs. sugar and ½ tsp. salt. The end result should resemble soft-serve ice cream.
- Gently fold in half of the egg white mixture, followed by the second half, into the batter.
- Sprinkle the ricotta over the batter and carefully fold in, keeping the volume of the egg whites and the small chunks of cheese.
- Heat a large nonstick pan over medium heat until hot. Melt a small pat of butter on the surface, then scoop out pancakes by a ¼ cup.
- Cook until bubbles form on the top of the pancake, about 4 minutes. Flip and cook the other side until golden brown, about 2 minutes more.
- Place cooked pancakes in a oven set on ‘warm’ until breakfast (or brunch) time. Serve with lemon curd, raspberry framboise jam, and/or powdered sugar.