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!
Fluffy Lemon Ricotta Pancakes with Strawberry Sauce
by Lindsey Johnson
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…
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
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Mix well.
- 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.
- Stir the wet ingredients into the dry ingredients. Mix till just combined.
- 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.
- Serve warm, topped with strawberry sauce.
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
DIRECTIONS
- 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.
- 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.
- Use immediately or store in an airtight container in the fridge for up to one week.
Strawberry Mimosa
INGREDIENTS
Strawberry sauce
Pinch of fresh lemon zest
Champagne
DIRECTIONS
- 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.
17 Comments
Sarah
These look delicious, will definitely try and make them and the strawberry mimosa (or bucks fizz as we call it in the UK) is a must to try too
Crystal Stefani
I can’t wait to try the mimosas! I am allergic to lemons or I would try the pancake recipe.
Julieta
This looks delicious! I’m allergic to almonds though. Any suggestions on what to use instead of almond extract? Or can I skip that ingredient entirely?
Katie
YUM! I can not wait to use this recipe next Sunday for brunch! Thanks for sharing Gen! Super excited to see what else is to come 🙂 You never disappoint!
Emma
My kids love pancakes! This has inspired me to mix it up a bit and use more flavours! Yum ?
Ashley
These sound amazing! I can’t wait to try the Strawberry Mimosas! ?
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!
Michelle
I can not wait to make this. Love the idea of a brunch series!!!
Denise Barlow
This looks amazing. With Mother’s Day just around the corner these pancakes will make a perfect treat for everyone in the family. Not to mention…most of my grandkids love pancakes. So it will an extra special treat for them.
Carolyn
This sounds wonderful! I love making brunch when familynstays with us and this would be just perfect!! Thank you…and great blog!!
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!
Mary Price
Those pancakes look so good. I love the combination of Strawberries & Lemon. I am definitely going to make these. If it turns out I’ll take a picture & post it. I don’t drink do I won’t be msling the Mimosa, but I will have some OJ. Thx for the recipes.
Rachel
Sounds amazing, I’ll tell my sister and she’ll do all the hard work making them so I can eat them!!
kavita
Hello Genevieve!
thanks for sharing such a nice post. drink recipes are very easy to prepare.
Jean
Just made these! So good I can’t stand stand it! Please continue to share awesome recipes like this! So much fun to try, thank you!!
Jordy Sirkin
Why am I reading this while stuck at work and didn’t eat breakfast??? Haha
mik
these are good, very good, I’ve just tried…
I’m from Italy, I know nothing about cups, so I had to measure in gr/ml…
Here’s my doses:
125gr flour
185 ml milk
100gr ricotta
1 egg
yummy…