Chef Jeff Jackson
A.R. Valentien at the Lodge at Torrey Pines
858/453-4420
www.lodgetorreypines.com

Lemon Ricotta Pancakes

Chef Jeff Jackson’s mouthwatering Lemon Ricotta Pancakes are perfect for a Sunday-morning breakfast — or a Friday-night dessert.

Lemon Ricotta Pancakes
Serves 4 or 5 
6 separated eggs
1/2 cup sugar
3 tablespoons lemon zest
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups ricotta cheese
1/2 cup melted butter
2 pints fresh raspberries

1. In a mixer combine yolks, sugar and lemon zest. Mix at medium speed for 3 minutes.
2. Add flour and salt and mix for two more minutes.
3. Add ricotta and melted butter and mix until incorporated.
4. Whip egg whites to form stiff peaks.
5. Fold whites into yolk mixture.
6. Batter is ready to cook as for regular pancakes.

Raspberry Syrup
1 cup simple syrup
1/2 cup raspberry puree.

1. Boil 1/2 cup water and 1/2 cup sugar until dissolved to make simple syrup.
2. Cool.
3. Combine simple syrup and raspberry puree. Simmer for 5 minutes and serve at room temperature
4. Layer pancake stacks with fresh raspberries.