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Sunday Brunch Series: Lemon Ricotta Pancakes and Strawberry Mimosas

lemon ricotta pancakes with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki

Starting today, I will be hosting a brunch blog every 1st Sunday of the month. Excited? I am! The blog will be led by and feature recipes from one of my favorite friends and foodies Lindsey Johnson! I met Lindsey when she came to visit my apartment roommate while I was a freshman in college. We became fast friends. Though we live in different parts of the country (she lives in Jackson Hole, WY), I’m so happy to have her guest blog. Lindsey is a chef and baker as well as a mother of three boys, two cats, and ten chickens. Her motto? Eat dessert first. I absolutely love this talented lady and can’t wait for you to join our adventures in brunching here. Check out her deliciously sweet blog Lady in the Wild West and get acquainted!

And now, Lindsey!

lindsay johnson of lady in the wild west with three sons and rolling pin

Fluffy Lemon Ricotta Pancakes with Strawberry Sauce
by Lindsey Johnson

lemon ricotta pancakes with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki

It was in NY, years ago (not too many years, of course) that I met Genevieve for the first time. I was visiting my best friend, Kelly, who was a freshman at NYU. Gen and Kelly shared an apartment and had become wonderful friends. It was only natural for Gen and me to become the same. We were barely 21, young, wild, and free, exploring the island of Manhattan like we owned it. Bright lights, music, dancing, culture, shopping, and the search for the perfect diner that was still serving breakfast at 2 AM. I still remember sitting at the table with those two, a massive plate of syrup-drenched pancakes in front of us, laughing as we recapped the evening’s events. It was the best of times. Gen and I have stayed friends ever since.

I made it back to New York City recently, with my husband and kids. It was the week before Christmas. The streets and buildings were garnished with ribbons, lights, and ornaments. Trees were on every corner. People were hustling about, trying to finish their holiday shopping as a light snow fell from the gray sky. My husband and I were trying our best to navigate the busy city, with an enthusiastic 8-year-old and two cranky toddlers. Were we out of our minds, bringing young kids to NY, during the busiest time of the year? Probably. But I love NY, and chaos aside, I was determined to share that love with my husband and kids.

We spent the morning exploring Central Park, walking several miles. The city was different now. Tangled up in three little boys, I was not quite young, wild and free. More like mid-thirties, exhausted, and covered in toddler snot. No longer was I searching for the late night diners, but instead, a place that had a kid’s menu and would fit our double stroller.

The weather had turned and we were tired, hungry, and in desperate need of a break. A pancake (and mimosa) break. Not sure what it is about New York, perhaps it goes back to those carefree nights with my girls, it makes me crave pancakes. We fell upon Sarabeth’s, on Central Park South. My craving was satisfied and a whole new obsession with pancakes was born.

Steps from Central Park, right near the historic Plaza hotel, Sarabeth’s is a New York gem. Serving American contemporary food, with several locations throughout the city, Sarabeth’s is cozy, warm, inviting, and bonus, very kid-friendly. Known for their decadent Sunday brunch, their menu does not disappoint. Indulge yourself in short rib hash, pumpkin waffles, pork and apricot sausage, and my absolute favorite: lemon ricotta pancakes. They’re amazing.

I’ve tried many times to recreate their lemon ricotta pancake recipe, and I may have just done it. Sarabeth serves the dish with blackberries, but I chose a homemade strawberry sauce. I love the combination of strawberry and lemon. But of course, pure maple syrup would be delicious as well. Top these perfectly fluffy pancakes with fresh whipped cream and enjoy with a strawberry mimosa.

One of my favorite treats for Sunday brunch, bringing back all kinds of memories…

lemon ricotta pancakes with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki

Fluffy Lemon Ricotta Pancakes with Strawberry Sauce

Inspired by Sarabeth’s in New York, NY

Serves 4-6

INGREDIENTS

2 cups all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups milk, at room temperature (I used 2%)
1 cup ricotta cheese, at room temperature (use full-fat)
1 tsp pure vanilla extract
¼ tsp pure almond extract
¼ cup fresh lemon juice (about 2 medium lemons)
3 tsp fresh lemon zest (about 2 medium lemons)

Strawberry sauce, powdered sugar, maple syrup, and freshly whipped cream for serving

DIRECTIONS

  1. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Mix well.
  2. In another bowl, add the eggs. Beat lightly with whisk. Add the milk, ricotta cheese, vanilla extract, almond extract, lemon juice and zest. Whisk well to combine.
  3. Stir the wet ingredients into the dry ingredients. Mix till just combined.lemon ricotta pancakes with strawberry sauce batter and ingredients by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki
  4. Heat and butter a pan or griddle. Pour batter by ⅓ cupfuls, leaving space between. Cook for 2-3 minutes, till small bubbles form, then flip. Cook for a few minutes more until golden brown.
  5. Serve warm, topped with strawberry sauce.lemon ricotta pancakes with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki

 

 

 Strawberry Sauce

Makes about 2 cups

INGREDIENTS

3 cups of fresh or thawed frozen strawberries, roughly chopped

1 cup granulated sugar

2-3 tablespoons freshly squeezed lemon juice

½ tsp fresh lemon zest

¼ tsp pure vanilla extract

lemon ricotta pancakes with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki strawberries and sugar

DIRECTIONS

  1. Combine all ingredients in a medium saucepan. Over medium heat, bring to a boil, then reduce heat to low. Let the mixture simmer, stirring occasionally, for about 15 minutes, till it reduces by ⅓ and thickens to syrup consistency.
  2. Take the mixture off the heat and allow to cool to room temperature. As it cools it will continue to thicken. Add water by the teaspoon should it thicken too much.
  3. Use immediately or store in an airtight container in the fridge for up to one week.

 

strawberry sauce mimosas made by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padaleckiStrawberry Mimosa

INGREDIENTS

Strawberry sauce
Pinch of fresh lemon zest
Champagne

strawberry mimosas with strawberry sauce by lindsay johnson of lady in the wild west for gen padalecki of now & gen wife of jared padalecki

DIRECTIONS

  1. In the bottom of each glass, drop a heaping tablespoon of strawberry sauce. Sprinkle with a pinch of lemon zest. Fill the glass with champagne. Give it a stir and enjoy.lindsay johnson of lady in the wild west drinking strawberry mimosa with strawberry sauce for gen padalecki now & gen wife of jared padalecki

 

 

 
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3 Comments

  • Rhonda

    Thanks for sharing, this recipe sounds amazing, I think I would stick with the blacberries since I’m not a strawberry fan. And that Perrier Jouet is perfect! Have you tried their Rose? It is to die for, I love it!
    Here’s to Sunday brunch!

  • Jess

    HI Gen! What a beautiful dish!! I’m going to try it, thank you! Here’s a great recipe I found to add to the brunch theme. I absolutely love it 🙂

    ALMOND FLOUR CARDAMOM CAKE
    yield: 1 LOAF // 9 PIECES prep time: 10 cook time: 30-35 MINUTES total time: 40
    INGREDIENTS:
    1 cup almond flour (I use Bob’s Red Mill)
    1 cup brown rice flour (I use Bob’s Red Mill)
    2 teaspoons cardamom*
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 pasture-raised eggs
    3 tablespoons almond milk
    1/2 cup pure maple syrup
    2 teaspoons vanilla extract
    3 tablespoons oil
    DIRECTIONS:
    Preheat the oven to 350°F then lightly grease a loaf pan.

    In a large bowl, combine the almond flour brown rice flour, cardamom, baking powder, baking soda, and salt. Stir together then set aside.
    In a blender, combine the eggs, almond milk, maple syrup, vanilla extract and oil. Blend on high for 30 seconds, until frothy.
    Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 30 minutes. Allow to cool for at least 15 minutes before removing from the pan. Enjoy!

  • Jordy Sirkin

    Why am I reading this while stuck at work and didn’t eat breakfast??? Haha

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