Mom deserves something truly special and memorable for the single day in the year where the family dotes on her and she is the star. She will appreciate your time and effort as this pancake recipe takes a little additional time to prepare, but is well worth the investment. The pancakes are light and extremely flavorful, especially when paired with homemade raspberry butter, which is so easily made a day or two in advance! Add some roasted potatoes and home-made lemon curd for your croissants and/or English muffins, a little crispy bacon and you have a Mother’s Day Brunch she’ll talk about for years.
Lemon Cloud Pancakes with Raspberry Butter
These airy, light and delicious pancakes will be the star of any special brunch. When paired with raspberry butter, they will shine and delight!
- 1 cup ricotta cheese
- 1/4 cup 1/2 stick unsalted butter, melted
- 1/4 cup all purpose flour
- 3 eggs separated
- 2 tablespoons sugar
- 1 tablespoon generous grated lemon peel
- generous pinch of salt
- raspberry butter see recipe below
- warm maple syrup
For Raspberry Butter:
- 1/2 cup fresh raspberries or frozen unsweetened
- 1 tablespoon water optional, see directions
- 1 tablespoon sugar
- 1/2 cup 1 stick unsalted butter, room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon raspberry or blackberry liqueur optional
- fresh lemon juice
Using the metal blade in your food processor: Place ricotta cheese, butter, flour, egg yolks, sugar, lemon peel and salt into work bowl. Process to blend well, scraping down work bowl once, about 30 seconds. Transfer contents of work bowl to large bowl. Beat egg whites in medium bowl to medium peaks. Fold egg whites into cheese mixture in two steps, the first step being about 1/3 of the egg whites to "lighten" the cheese mixture and then fold in the remainder.
Heat griddle over medium heat. Add butter and cook until sizzling. Drop batter by heaping tablespoon, or use medium scoop, onto hot griddle. Cook pancakes until bottoms are brown, about 2 minutes. Turn and cook until second sides are brown, about 1 minute. Transfer pancakes to baking sheet and keep warm in pre-heated oven. Repeat with remaining pancake batter, buttering griddle as necessary. Serve pancakes with Raspberry Butter and warm maple syrup.
For Raspberry Butter:
Boil raspberries, water and 1 tablespoon sugar in heavy small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. (Or to microwave: Cook raspberries and sugar, omitting water, in 1-quart microwave-safe uncovered bowl on high, until syrupy, about 4 minutes.) Strain berry mixture through sieve, pressing with back of spoon to remove seeds. Cool.
Using your food processor with a metal blade process raspberry mixture, butter, powdered sugar and liqueur until smooth, scraping down sides of work bowl as needed. Add lemon juice to taste. Transfer Raspberry butter to small ramekin. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
Makes about 2/3 cup.
Makes about 18 3-inch pancakes.
Here are some handy videos that will help with the techniques necessary to produce light and delicate pancakes as well as delicious roasted potatoes and lemon curd for toast/English Muffins.