When life gives you lemons, make the legendary lemon-ricotta hotcakes from Hell's Kitchen, a Minneapolis favorite.
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Reduce speed to low; slowly add egg yolks, followed by melted butter. Stop the mixer to add ricotta, sugar, lemon zest, lemon juice and salt. Beat on medium speed for 1 minute. Reduce speed to low and gradually add flour. Stop the mixer to scrape bowl, then beat 1 minute more. For best results, refrigerate at least 1 hour or up to 3 days.
Melt butter in a large skillet or griddle over medium-low. Ladle batter onto hot skillet in 1/4-cup portions, spacing 2 inches apart. Cook until bubbles appear and bottoms are golden brown, about 2 minutes. Flip hotcakes and cook 1 minute more. Remove from skillet; repeat. Serve with fresh fruit, powdered sugar and maple syrup.
This recipe uses more yolks than whites—and that's a happy ratio, since you can freeze egg whites. Defrost in the refrigerator and use for an omelet or meringues.
BEST PANCAKES/HOTCAKES EVER. PERIOD.They have a nice powdered sugar topping and that goes very nice with the lemon.