Chef News

Jeremy Pacheco's Lemon Ricotta Pancakes

This week, we've heard from Jeremy Pacheco of Lon's at the Hermosa on the greatness of fennel and an eight pound lobster. Today he shares his recipe for a new item on the breakfast menu: Lemon Ricotta Pancakes.

For the Pancakes:

4 cups Cake flour
1/2 cup All-purpose flour
2 tablespoons Baking powder
2 teaspoons Salt
1 teaspoon Nutmeg
10 Lemons, zest
3 cups Ricotta cheese
2 cups Buttermilk
3/4 cup Butter, melted
1 cup Lemon juice
3/4 cup Sugar
1 tablespoon Vanilla extract
10 Egg yolks
10 Egg whites


Combine first six ingredients in large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla, and egg yolks and mix well. Whisk in melted butter. Add this mixture to the dry ingredients and slowly whisk until smooth.   

Whip egg whites to stiff peaks. Gently fold egg whites into the rest of the mixture. Do not over mix, there should be some white streaks of egg whites left in the batter.
Place a non-stick pan on medium high heat and coat with butter. Place a small, one-ounce circle of batter in the pan. Batter should stiffen up enough in pan to flip pancake after about three minutes. Flip and allow pancake to cook for two more minutes.

For the Huckleberry Compote:


3 pounds Huckleberries, frozen
1 cup Water
1 cup Sugar
1 cup Corn syrup
2 Lemons, zest and juice


Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency.

For the Meyer Whipped Cream

1 quart Heavy cream
2 Meyer lemons, juice and zest
1/4 cup Powdered sugar
1 tablespoon Vanilla
1 teaspoon Salt

Mix all ingredients. Whip with mixer until stiff.

(This was the recipe portion of our interview with Lon's at the Hermosa Executive Chef, Jeremy Pacheco. Check out part one and part two of the interview.)