Lemon Ricotta Pancakes from Brewery Gulch Inn
Set on a bluff overlooking Mendocino’s rugged coastline, Brewery Gulch Inn & Spa blends coastal serenity with understated elegance. The craftsman-style lodge, with its Stickley furniture, featherbeds, and sweeping views of Smuggler’s Cove, offers a quiet retreat, equally suited to fireside reading or hikes through the 48,000-acre redwood forest bordering the property.
Mornings at the inn begin in the light-filled great room, where a four-sided fireplace anchors the space and breakfast showcases the inn’s commitment to local, organic ingredients. Chef Stephen Smith, whose background includes time at San Francisco’s famed Stars restaurant, brings a thoughtful hand to the daily menu.
Among the highlights: Lemon Ricotta Pancakes—soft and custardy on the inside, lightly crisped at the edges. Made with equal parts ricotta and flour, they strike a delicate balance of richness and lift. Fresh lemon juice and zest brighten each bite, while a touch of lemon curd adds depth. The pancakes are rooted in rich Italian-Jewish cooking traditions, but they have found new life on contemporary brunch menus.
They’re also a pleasure to make. The batter’s thick texture resists overmixing, and the ricotta lends structure, making it easier to flip than most. Served with a drizzle of maple syrup, a dollop of whipped cream, or a spoonful of lemon curd and berries, they’re satisfying without being fussy—perfect for a slow morning, whether at the inn or your own kitchen table.
Lemon Ricotta Pancakes
Courtesy of Brewery Gulch Inn & Spa
Makes 8 to 16 servings (around 32 pancakes)
Dry Ingredients:
- 2 cups all-purpose flour
- ¼ cup confectioner’s sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 3 large eggs
- 2 cup heavy cream
- Zest and juice from 2 lemons
- 1 tablespoon vanilla extract
- 2 cups ricotta cheese
- ¼ cup confectioner’s sugar
- 2 tablespoons lemon curd
- ½ cup buttermilk
Directions
Sift the dry ingredients in a small bowl.
Whisk together the first seven wet ingredients in a medium bowl. Combine the dry ingredients with the wet ingredients, being careful not to overmix. The batter should be slightly lumpy and thick. Then stir in the buttermilk.
Pour ¼ cup of batter onto a medium-low skillet rubbed with oil. Cook until the surface of the pancakes begins to bubble. Flip carefully with a spatula, then cook until browned on the underside.
Transfer to a baking sheet or platter, cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. Serve warm with desired toppings.
