Birthday Breakfast: Pancake Yancake Turns 2!

Hurrah! Yippee! Wheeeee! Pancake Yancake is doubling in age today and so we’re celebrating with a double dose of birthday cake. Felicia’s taking on the more official dessert edition birthday cake later today, but first I’ve got the breakfast edition. Breakfast edition? for Pancake Yancake? Need I say more? While deciding what to make didn’t take a second thought, deciding on just the right flavor combination took many. But in the end, a tower of sprinkle-topped lemon ricotta pancakes stacked between layers of rose cream was what sent our tastebuds partying. Look out for Felicia’s post later ’cause this birthday celebration is just getting started!


Makes 4 servings (adapted from Bobby Flay and Allrecipes)

Ingredients2015-07-22 08.56.51

For the lemon ricotta pancakes:

  • 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 2/3 cup milk
  • 2 eggs
  • 2 tbsp sugar
  • 1 lemon

For the rose cream:

  • 2 tbsp water
  • 1/2 tsp unflavored gelatin
  • 1/2 cup heavy cream
  • 3 tbsp powdered sugar
  • 1/4 tsp rose water
  • Food coloring, optional


For the pancakes:

  1. In a small bowl, combine the flour, baking powder, and salt.
  2. In a large bowl, whisk together the ricotta, milk, eggs, sugar, lemon juice and zest.
  3. Whisk the dry mixture into the wet until just combined.
  4. On medium-low heat, brush a nonstick pan with a thin layer of oil. Cook pancakes 1/4 cup of batter at a time. Flip the pancake when bubbles break the surface and the holes stay open; cook for 1 more minute or until golden brown. 

For the cream:

  1. Chill a mixing bowl (should chill at least 15 minutes before using).
  2. In a small microwave-safe bowl, add water. Sprinkle gelatin over water and allow to soften for ~5 min.
  3. Dissolve gelatin by microwaving for 1.5 min, stirring after the first minute. Remove from microwave and let stand to room temperature (~10 min; gelatin should still be liquid). 
  4. In the chilled mixing bowl, beat together the cream and sugar until beater marks begin to show distinctly.
  5. Continue beating and in a steady stream, add the cooled gelatin to the cream mixture.
  6. Follow with the rose water (and food coloring if desired) and continue beating until stiff peaks form.

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