RECIPE: Make Osteria 832′s Lemon Ricotta Pancakes
Brunch at Osteria 832 is one of our family’s favorite ways to spend a Saturday morning. And those lemon ricotta pancakes are fabulous. How do they make them so light but still rich in flavor? — Hannah Grant, Atlanta
Osteria 832 serves pasta and pizza seven days a week, but the weekend brunch is when they serve Lemon Ricotta Pancakes. Osteria’s owner Rich Chey was happy to share the recipe and its inspiration. “Lemon ricotta pancakes are a staple Italian breakfast item,” Chey said. “The ricotta adds creaminess and richness while the lemon zest adds brightness to the flavor profile.”
The restaurant serves two 1/2-inch-thick pancakes topped with berry compote, and provides butter and maple syrup alongside. The compote can be made of one berry such as strawberries or blueberries, or a mix. And the fruit can be fresh or frozen.
Watch carefully while cooking these pancakes. The batter is thick and the first side may turn golden before bubbles begin to break through the top surface, the traditional way of determining when to turn pancakes.
Osteria 832′s Lemon Ricotta Pancakes
- 2 cups berries
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1/4 cup plus 1 tablespoon lemon juice, divided
- 3 teaspoons vanilla, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1 cup buttermilk
- 1 cup whole milk ricotta
- 3 eggs
- 1 1/2 tablespoons lemon zest
- 1 tablespoon unsalted butter, plus more for serving
- Maple syrup, for serving
- Make compote: In a medium saucepan over low heat, combine berries, 2 tablespoons sugar, 1 tablespoon lemon juice and 1 1/2 teaspoons vanilla. Simmer until compote reaches your preferred consistency, 5 to 15 minutes. Keep warm over low heat until ready to use.
- In a large bowl, whisk together flour, remaining 1/4 cup sugar, baking soda, salt and baking powder.
- In a medium bowl, whisk together buttermilk, ricotta, eggs, lemon zest, remaining 1/4 cup lemon juice and remaining 1 1/2 teaspoons vanilla. Pour buttermilk mixture over flour mixture and gently fold together. Do not overmix.
- Heat a griddle or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and as it melts, brush over surface of griddle or skillet.
- Using a 1/2-cup measure, ladle pancake batter onto griddle or skillet. Batter should spread to 4 to 5 inches. Repeat for as many pancakes as will fit on your griddle or skillet. Cook 2 minutes or until bottom is golden brown. Bubbles may begin to appear on the surface. Turn the pancakes and cook 1 minute or until the second side is golden brown. Remove from griddle or skillet and serve immediately, topped with compote. Repeat until all pancakes are cooked. Serve with butter and maple syrup.
- Makes 10 (5-inch) pancakes and 1 1/2 cups berry compote.
Nutritional information
Per serving: Per serving (2 pancakes and 1/4 cup compote): 449 calories (percent of calories from fat, 25), 15 grams protein, 69 grams carbohydrates, 23 grams total sugars, 4 grams fiber, 13 grams total fat (7 grams saturated), 147 milligrams cholesterol, 920 milligrams sodium.From the menu of ... Osteria 832 Pasta & Pizza, 832 N. Highland Ave., Atlanta; 404-897-1414, osteria832.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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