Welcome spring with a delightful twist on a classic breakfast favorite: Lemon Poppy Ricotta Pancakes featuring Clif Family’s Organic Meyer Lemon Marmalade! These fluffy and delicious pancakes are the perfect way to brighten up your mornings and bring a taste of sunshine to your table. Made with creamy ricotta cheese and infused with the vibrant flavor of our very own Organic Meyer Lemon Marmalade, these pancakes are a unique and scrumptious treat that you won’t want to miss.
Lemon-Poppy Ricotta Pancakes
Recipe by Executive Chef John McConnell
Yield: 12-14, four-inch pancakes
In two separate mixing bowls, measure and combine all the dry ingredients (flour, baking powder, sugar, salt and poppy seeds) in one mixing bowl, and the ricotta, milk, egg yolks (not whites), vanilla extract, lemon zest and lemon juice in the other bowl.
Whisk to combine all the dry ingredients and whisk to combine all the wet ingredients. Add the dry ingredients to the mixing bowl with wet ingredients and whisk until smooth consistency with no lumps.
In a smaller mixing bowl, whisk the egg whites until stiff peaks are formed. Gently fold in whipped egg whites in thirds, until combined into the batter.
Preheat an iron skillet or non-stick pan. Add a small amount of olive oil to pan and carefully swirl around to coat the bottom of the pan. Over medium-high heat and using a cookie scoop or a ladle, carefully drop about a quarter cup of batter in one spot so the pancakes naturally spread out. This will allow the pancakes to remain light and fluffy. Once small bubbles are visible, flip the pancakes to cook on the other side. Cook for about 2-3 minutes per side.
Transfer to a baking tray lined with a wire cooling rack until all the pancakes are cooked. Rest in a 300F oven to keep warm until served.
Top liberally with Clif Family Meyer Lemon Marmalade.
Suggested Wine Pairings: