These lemon pancakes were legend at the old French Blue, and are still Miles's favorite pick at its reincarnation, Archetype Restaurant.
12 ounces cake flour
1-1/2 ounces bread flour
1-1/2 tablespoons baking powder
1 tablespoon kosher salt
1-1/2 teaspoons ground nutmeg
15 lemons, zested
2-1/4 cups ricotta cheese, drained
9 ounces buttermilk
9 ounces melted butter
1/3 cup lemon juice
2 tablespoons vanilla extract
9 eggs, separated
1/2 cup sugar
Combine cheese, milk, butter, lemon juice and vanilla extract. Whisk until smooth. Add egg yolks and whisk.
In KitchenAid mixer, whip egg whites and slowly add sugar until soft peaks form.
Mix dry ingredients with the wet and gradually fold in the egg whites. Do not overmix.
Makes 10 servings
Note: Serve with blueberry syrup ... Heat 2 cups blueberries with 1/4 cup sugar and the juice of one lemon in a saucepan until bubbly and blueberries have broken down. Blend with an immersion blender or mash with a fork and serve over pancakes.