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Category: Breakfasts

Icebox Cafe's lemon ricotta pancakes

Icebox Cafe's lemon ricotta pancakes
Bob Chamberlin / Los Angeles Times

Dear SOS: My cousins and I have just returned from a wonderful week in Miami Beach. The best part was having the lemon ricotta pancakes with cream cheese at the Icebox Cafe. They were heavenly! I would love to have ... Read more

Total time: 35 minutes, plus baking time | Makes 8 pancakes
Note: Adapted from the Icebox Cafe in Miami Beach. This recipe requires the use of small, preferably 6-inch, oven-safe nonstick skillets.

Whipped cream cheese

  • 3/4 cup heavy cream
  • 2 teaspoons powdered sugar, more to taste
  • 1/8 teaspoon vanilla extract
  • 3 ounces cream cheese
  • 1 tablespoon sour cream
  • 1 tablespoon lemon zest, from about 2 lemons

Step 1In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.

Step 2In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.

Step 3Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Lemon ricotta pancakes

  • 1 1/2 cups sugar
  • 1 1/4 cups (5 1/3 ounces) flour
  • 2 teaspoons baking powder
  • 8 eggs, divided
  • 2 cups ricotta cheese
  • 1 tablespoon lemon juice and zest from 2 lemons
  • 1 pound (4 sticks) butter, melted

Step 1Heat the oven to 350 degrees.

Step 2In a medium bowl, sift together the sugar, flour and baking powder.

Step 3In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.

Step 4In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.

Step 5Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).

Step 6The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.

Each of 8 servings:
Calories 922; Protein 17 grams; Carbohydrates 57 grams; Fiber 1 gram; Fat 71 grams; Saturated fat 43 grams; Cholesterol 383 mg; Sugar 39 grams; Sodium 296 mg
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