The Eaten Path

Lemon Ricotta Hotcakes

Chef Kevin Hickey of Seasons at Four Seasons Hotel – Chicago, IL
Adapted by, May 2008

Yield: 12 Servings

    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.

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