Chef Big DA high-altitude, airy breakfast masterpiece featuring lemon-zested ricotta and berries kissed by cold cherrywood smoke.
Place the ricotta in a fine-mesh sieve over a bowl and let it drain for 30 minutes to remove excess moisture.
Don't skip this, or your pancakes will be heavy instead of cloud-like.
Spread the berries on a perforated tray and cold-smoke with cherrywood for 10 minutes using a smoking gun or an offset smoker at ambient temperature.
We want a hint of aromatic smoke, not a heavy bark.
In a large bowl, whisk together the drained ricotta, egg yolks, lemon zest, and sugar until smooth. Gently fold in the flour.
In a separate clean glass bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the ricotta mixture in three stages to maintain aeration.
Fold with a silicone spatula; do not overmix or you'll lose the lift.
Heat a non-stick or copper skillet over medium-low heat and melt the butter. Scoop 1/4 cup of batter per pancake into the pan.
Cook for 3-4 minutes until the bottom is golden and small bubbles form on the surface. Flip carefully and cook for another 2-3 minutes.
Plate the pancakes immediately, topping with a generous handful of cold-smoked berries and a drizzle of maple syrup.
The key here is the 'weeping' of the ricotta—letting it sit in a sieve for 30 minutes ensures the pancakes don't become soggy. The smoke on the berries should be subtle; we want to enhance the fruit, not turn it into a campfire. Use a copper or heavy-bottomed skillet for that perfectly even, golden GBD (Golden Brown Delicious) crust.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.