I recently enjoyed the flavors and presentation of the ricotta pancakes at Daily Chew. Will they share the recipe?
— Kathleen Carey, Atlanta
Julia Kesler Imerman was happy to share the recipe. “These pancakes have been on the menu since the day we opened. The toppings change with the season, but the base recipe remains the same. The pancakes are inspired by ‘hotcakes’ as they are called in South Africa, where I am from. They are on the menu of many Aussie cafes that provide inspiration for what we serve at Daily Chew. They are not too sweet, but still decadent and a little savory.”
This recipe makes a large batch of high-rising pancakes but could easily be cut in half. We found, when testing the recipe, that if we let the batter stand for about 20 minutes it made pancakes that stood even taller.
“The recipe was developed to be gluten-free because I really believe people with dietary restrictions or concerns about allergens should be able to enjoy our food. Often they can’t enjoy things like hotcakes and baked goods that are served at most breakfast restaurants,” Imerman said.
Daily Chew’s Ricotta Pancakes
- 3 cups 1-to-1 gluten-free baking flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 cups buttermilk
- 2 cups whole milk ricotta
- 8 eggs, separated
- 2 teaspoons vanilla
- Melted unsalted butter, for greasing griddle
- Creme fraiche, fresh fruit, powdered sugar and honey or maple syrup, for serving
- In a large bowl, sift together flour, sugar, baking powder and salt.
- In a second large bowl, whisk together buttermilk, ricotta, egg yolks and vanilla.
- Stir liquid ingredients into dry ingredients.
- Using a hand mixer, beat the egg whites until they form stiff peaks. Gently fold into the batter and set batter aside 10 minutes.
- Lightly grease a griddle or large skillet with melted butter. Turn heat to medium.
- When griddle or skillet is hot, spoon batter in 1/2-cup portions to form pancakes. Cook until bubbles begin to rise to surface of pancake, about 3 minutes, then flip and cook until pancake is cooked through and golden brown, about 3 additional minutes.
- Serve pancakes with creme fraiche and fresh fruit, dust with powdered sugar and drizzle with honey or maple syrup, if desired.
Makes 18 pancakes.
Per pancake: 285 calories (percent of calories from fat, 21), 8 grams protein, 48 grams carbohydrates, 13 grams total sugars, 1 gram fiber, 7 grams total fat (3 grams saturated), 102 milligrams cholesterol, 259 milligrams sodium.
From the menu of … Daily Chew, 2127 Liddell Drive NE, Atlanta. 404-600-4155. dailychewatl.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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