Recipe: Bimi’s Canteen’s Lemon Ricotta Pancakes

Chef Isabella Waldorf’s Lemon Ricotta Pancakes
Makes 6-8 pancakes

Ingredients:
1 tsp poppy seeds
1 1/3 cup of flour
1 tbsp of baking powder
3 tbsp of sugar
1/4 tsp of salt
1 cup of ricotta cheese
1 cup of milk
2 eggs (separated)
1 tsp of vanilla
Zest and juice of one lemon

Instructions:

For the Maple Whip:
• Mix together one part maple syrup with two parts butter until smooth. 

• Serve in an individual ramekin. (Leftovers will keep in refrigerator for two weeks.)

For the Pancakes:
• Mix poppy seeds, flour, baking powder, sugar and salt into one bowl.

• Mix ricotta cheese, milk and vanilla in second bowl. Add the lemon juice and zest.

• Combine both bowls together and fold five to 10 times.

• Whip egg whites until stiff peaks form.

• Gently fold egg whites into the batter. Keep the height you have whipped into the egg whites—don’t overmix!

• Cook the batter on a buttered pan over medium heat. Flip when the first side is golden brown, then let the second side brown. Serve immediately with maple whip.                

Bimi’s Canteen and Bar is a Hudson Valley restaurant located next to its sister business, Bimi’s Cheese Shop, on Main Street in the Village of Chatham. Highlighting ingredients produced in Columbia County, the restaurant offers a new menu every five weeks to take advantage of the most seasonally current produce. Bimi’s Canteen serves dinner Thursday-Monday evenings and Bella’s Big Brunch on Sunday mornings. bimiscanteen.com