This past Sunday, I had the distinct pleasure of having brunch at New York’s Four Seasons Hotel restaurant, The Garden. Everything from the Brunch Punch, to the Crab Salad (Avocado, Green Apple, Champagne Emulsion, Wasabi Caviar), to the classic Eggs Benedict was absolutely exquisite—poetry in motion. But the Lemon Ricotta Hotcakes, a bestseller since the property opened in 1993 absolutely blew me away, really! I was lucky enough to wrangle the recipe from the chef and this is an absolute must try. It will have family and friends raving!
Lemon Ricotta Hotcakes
- 6 large eggs, separated
- 1 1/2 cups whole-milk ricotta cheese
- ½ cup melted unsalted butter, cooled
- 1/2 cup all-purpose flour
- 4 Tbl cup sugar
- 1/2 teaspoon salt
- 2 tablespoons grated lemon zest
- Powdered sugar, for dusting
- Raspberries for garnish (optional)
Separate eggs. In a bowl combine egg yolks, ricotta cheese and melted butter. Combine flour, sugar, salt and lemon zest and then slowly add to above mixture. Whip egg whites to firm peaks. Gently fold egg whites into batter. Lightly butter griddle or non-stick pan. Pour batter to your size preference and cook until golden brown on both sides.
Drizzle with warm maple syrup to push this already outrageous dish over the top!