Lemon Ricotta Hotcakes
Chef Kevin Hickey of Seasons at Four Seasons Hotel – Chicago, IL
www.fourseasons.com/chicagofs/
Adapted by StarChefs.com, May 2008
Yield: 12 Servings
Ingredients:
For the Sour Cherry Preserves:
Combine all ingredients into a sauce pan and place over low heat for 15 minutes. Stir occasionally.
For the Lemon-Ricotta Hotcakes:
Combine dry ingredients and stir; mix in wet ingredients.
To Assemble and Serve:
Cook pancakes on a griddle with butter. Smear hotcakes with thin layer of lemon curd just before stacking on plate. Spoon sour cherries and sauce over top and sprinkle with powdered sugar. Serve immediately.
Chef Kevin Hickey of Seasons at Four Seasons Hotel – Chicago, IL
www.fourseasons.com/chicagofs/
Adapted by StarChefs.com, May 2008
Yield: 12 Servings
Ingredients:
- Sour Cherry Preserves:
- 4 cups frozen sour cherries
- 1 vanilla bean, spilt
- 4 cups sugar
- Zest of 1 orange
- Zest of 1 lemon
Lemon-Ricotta Hotcakes:
- 2 cups all-purpose flour
- 14 ounces sugar
- Pinch salt
- 6 ounces butter
- Zest and juice of 11 lemons
- 3 pounds ricotta cheese
- 6 eggs
To Assemble and Serve:
- 4 ounces butter, or as needed
- Lemon curd
- Powdered sugar, for dusting
For the Sour Cherry Preserves:
Combine all ingredients into a sauce pan and place over low heat for 15 minutes. Stir occasionally.
For the Lemon-Ricotta Hotcakes:
Combine dry ingredients and stir; mix in wet ingredients.
To Assemble and Serve:
Cook pancakes on a griddle with butter. Smear hotcakes with thin layer of lemon curd just before stacking on plate. Spoon sour cherries and sauce over top and sprinkle with powdered sugar. Serve immediately.