Maggiano's Little Italy
                                                            Brunch, Lemon Ricotta Pancakes
                                                       with Executive Chef, Joshua Rodriguez
                                                     516 N. Clark, {Grand Ave. & Clark}, Chicago
                                                                           by Annette Dixon

Picture
Executive Chef, Joshua Rodriguez, Chicago, demonstrating making Lemon Ricotta Pancakes. Photo by Annette Dixon
            Lemon Ricotta Pancakes
Ingredients:
1/2 cup All-Purpose Flour
1 Tsp Baking Powder
4 Tbsp Granulated Sugar
2 Eggs, Separated
1/2 Tsp Kosher Salt
1/2 cup Whole Milk
1 cup Ricotta Cheese
1 Tsp Vanilla Bean Paste
1 Tbsp Lemon Zest
1 Tbsp Lemon Juice
2 Tbsp Canola Oil
Whipped Cream
Fresh Blueberries
​Maple Syrup

Makes 15 Pancakes
 Directions:
1. In a small mixing bowl, combine
the Flour and Baking Powder.
2. In a medium mixing bowl, whisk together the Sugar, Egg Yolks, Lemon Zest, and Lemon Juice.
3. Set both bowls aside and in a 
separate medium mixing bowl, whisk the Egg Whites until stiff peaks are formed.
4. Whisk the Flour Mixture into the Ricotta Cheese Mixture, until incorporated.
5. Gently fold the whisked Egg Whites into the Flour and Cheese Mixture until incorporated. --
Do Not Over Fold
6, Place the Canola Oil on a 400 degree griddle.
7. Scoop the batter onto the griddle.
8. When the batter begins to bubble and the bottom has turned a golden brown. Flip the pancake over. 
9. Continue to cook until golden brown.

    Serve The Pancakes With Whipped Cream, Blueberries, and Maple Syrup.    Enjoy !!

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Call (312) 644-7700