At this stage, we all know that I have a serious affinity for breakfast foods! I love brunch probably more than most meals. Savory or sweet, this is my kind of meal. Lets face it, pancakes make most people happy!
For the last few years, we have made a little tradition in our house of going to New York for Thanksgiving. Its such a fantastic way of getting into the festive spirit and do some Christmas shopping. I love watching the parade and wandering around, looking at Christmas windows.
My favorite stop for brunch on Thanksgiving day is Sarabeth’s on Central Park South. The Thanksgiving Parade practically goes past the door so it is the perfect spot! My favorite dish from their menu is the lemon ricotta pancakes with a whipped butter, maple syrup and fresh blackberries. Its funny because to me, anything with lemon and ricotta in it screams summertime freshness while Thanksgiving should be pumpkin central!
Now that the weather is warming up and it feels like summer is on the way, I though Id try and recreate these at home. I replaced the ricotta with sour cream (although you could use Greek yoghurt) and instead of fresh blackberries I made a blackberry coulis and served the lot topped with thick Greek yoghurt. I actually think I may have enjoyed them more than Sarabeths and I didn’t have to trek to NYC to get them! Hope you enjoy them too. Try them out this weekend, they are worth the effort!
Fluffy Lemon Pancakes:
- 180g /1.5 cups plain (all-purpose) flour
- 1 tsp bicarb of soda (baking)
- 1/2 tsp table salt
- 240ml/ 1 cup milk or buttermilk
- 2 large eggs, yolks and whites separated
- 2 Tbsp granulated sugar
- 2 Tbsp lemon zest or more to taste
- 120g/ 1/2 cup sour cream/greek yoghurt
- 300g Blackberries
- 2-3 Tbsp granulated sugar
- Splash of water
- In a small saucepan, place blackberries, sugar and water and allow to simmer down. After about 5 mins, use a potato masher to mash the berries. Taste and adjust sweetness, if the berries are in season, they should be sweet enough. If you don’t like seeds, strain through a sieve.
- Meanwhile, in one bowl, mix together egg yolk, lemon zest, sour cream, sugar and sprinkle of salt.
- In another bowl, whisk the egg whites and set aside.
- Heat a frying pan and add a blog of butter, allowing it to foam.
- When ready to serve, fold the dry ingredients into the sour cream mixture and then fold in the whisked egg whites.
- Spoon blobs of the mixture onto the pan and cook over a low heat until browned on the bottom and bubbles pop up on top. Flip over until browned on the other side.
- Serve topped with yoghurt and drizzled with blackberry syrup