One of the best things to do in San Francisco is to go to brunch on a beautiful day in the city. Last Saturday, I had brunch with a friend at Plow in Potrero Hill of San Francisco. I ordered their plate called “The Plow” which included two eggs, bacon, potatoes, and lemon ricotta pancakes. When I tried the lemon ricotta pancakes, I knew I had to learn how to make them. The hint of lemon with the tart ricotta danced on my taste buds as I devoured my meal.
Today, I decided that I was going to try to recreate the pancakes using a recipe by Bobby Flay. Some modifications for this recipe include: almond milk instead of regular milk, cinnamon instead of nutmeg, 1 cup of flour instead of 3/4 cup and I decide to not use the lemon curd as topping.
Even though these were just pancakes, they were a bit difficult to gauge if they were done. I added the extra 1/4 cup of flour because the batter was runny and it took a long time to cook the inside of the pancake.
I am not a big fan of having a lot of syrup on my pancakes so the powdered sugar was a perfect hint of sweetness. I would make these pancakes again when I have company around since I only ate 2 and have a lot left over!
Find Bobby Flay’s recipe at Foodnetwork.com