1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. nutmeg
½ tsp. salt
3 large eggs, separated
1½ cups buttermilk
1 cup whole milk ricotta cheese
3 Tbsp. sugar
1 tsp. vanilla extract
2 Tbsp. lemon zest (from 2 large lemons)
Cooking spray or extra-virgin olive oil for greasing the griddle or pan
2 cups heavy whipping cream
½ tsp. vanilla extract
3 Tbsp. limoncello
1½ Tbsp. sugar
Fresh blueberries or other berries (optional)
This recipe, I discovered by happy accident, also improves when made in advance. Make the pancakes up to a couple of weeks ahead, freeze them, and then reheat them in the oven and make the whipped cream just before serving. The flavors meld and the exteriors become slightly crispy while their interiors stay creamy and rich. In the true spirit of the holiday, the cook can actually sit down and enjoy this recipe together with everyone.
1. Lightly whisk together the flour, baking powder, baking soda, nutmeg and salt in a bowl or on a sheet of wax paper. In a large mixing bowl, whisk egg yolks, buttermilk, ricotta cheese, sugar, vanilla and lemon zest.
2. In a separate bowl, beat the egg whites with an electric mixer on high speed until they hold stiff peaks, about 1 minute.
3. Sprinkle the dry ingredients over the ricotta mixture and stir until just incorporated (will still be a bit lumpy). Fold in the egg whites until just a few stray streaks of white remain. The batter will be fluffy and lumpy.
5. Either serve immediately following the steps below, or when pancakes are completely cool, wrap and freeze.
4. Heat a griddle to medium-high and brush with olive oil or spray with cooking spray. Drop ¼ cupfuls of batter onto griddle; spread gently with the back of a spoon to make an approximate 3½-inch circle. Cook until golden brown on both sides and transfer to a wire rack to cool. Repeat with remaining batter.
6. To serve, preheat the oven to 375 degrees. Prepare two baking sheets, placing an ovenproof wire rack on each one. Place frozen pancakes in a single layer on the wire racks and bake until warmed and slightly crispy, rotating pans and turning pancakes halfway through, 16 to 22 minutes.
7. Meanwhile, combine the heavy cream, vanilla and limoncello. Beat on high speed. As the cream gains a little volume, sprinkle sugar over, and continue beating until the cream holds soft peaks.
8. When pancakes are done, place a generous dollop of whipped cream between two pancakes and top with another spoonful of cream. Scatter fresh berries over top and sides. The cream will start to melt, which is lovely. Serve right away.
Learn about Marcia’s other Italian-Jewish cooking ideas with her cookbook, Meatballs and Matzah Balls.
Recipe courtesy of Marcia A. Friedman from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. Photos copyright Marcia A. Friedman.