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Chef Jonathon Sawyer of Adorn Bar & Restaurant at the Four Seasons Hotel in Chicago joins WGN Weekend Morning News to share his recipe for Lemon Ricotta Pancakes.
Sawyer was born in Chicago and grew up in Cleveland before beginning his culinary career at The Biltmore Hotel in Miami. Sawyer returned to Chicago last year to lead the team at Adorn.
Lemon Ricotta Pancakes
INGREDIENTS:
1 cup buttermilk1 tsp. baking soda1/2 cup ricotta cheese1 tbsp. vegetable oil1 lemon (zest and juice)2 tbsp. melted butter1 tbsp. sugar1 egg1/4 tsp. vanilla extract1 1/4 cup self rising or all-purpose flour
DIRECTIONS
Mix together milk, oil, lemon, ricotta, egg, vanilla and baking sodaMix flour and sugarWhisk wet ingredients into the dry ingredientsAllow the batter to rest for five minutesHeat griddle or pan to medium-highThis recipe makes four medium-sized pancakes, so pour 1/4 o the batter at a time onto the griddle or pan.2-3 minutes per side will yield the fluffiest pancakes