Much has changed at the Four Seasons New York since the property opened in 1993, but one thing returning guests insist remain the same is a very special menu item: the Lemon Ricotta Hotcakes at The Garden restaurant. It’s the Midtown Manhattan hotel’s bestselling item and stands as a heralded staple of their clientele’s power breakfasts. In fact, some devoted fans return to restaurant for these tasty pancakes on a daily basis.
“This dish has a cult following,” says Executive Chef John Johnson who has served with the Four Seasons for the past four years. “Everyone says it originated here at the New York property, but no one is 100 percent sure. It’s all part of the legend, which makes it fun.”
The simple, old-fashioned recipe features fresh lemon zest, strained ricotta, and a little extra whipped egg whites to make them light and fluffy.
Lemon Ricotta Hotcakes
Four Seasons Hotel New York
Serves: 4
Ingredients:
- 6 eggs
- 1 1/2 cups (325 ml) ricotta cheese
- 1/2 cup (125 ml) melted butter, cooled
- 1/2 cup (125 ml) all-purpose flour
- 1/4 cup (60 ml) sugar
- 1/2 teaspoon (2 ml) salt
- 2 tablespoons (30 ml) grated lemon zest
- Butter, for griddle or pan
Garnish:
- Powdered sugar
- Fresh blackberries or other berries of the season
Directions:
Separate the egg whites from the yolks. In a large bowl, combine the egg yolks, ricotta cheese, and melted butter. In a separate bowl, combine the flour, sugar, salt, and lemon zest. Slowly add to the ricotta mixture. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter until just combined.
Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hotcakes and cook until golden brown on both sides.
Top with powdered sugar and fresh berries.
