Being the sheer pancake nut that I am, I have tried many-a-flapjack in many-a-place. Of the countless pancake dishes I have had the pleasure of eating, the Lemon Ricotta Souffle Pancakes served at San Francisco’s MyMy Coffee Shop are easily one of my favorites. Aside from having an ideal balance of fluffiness, crispiness, sweetness, and tartness, the griddle-made confections are distinguished by the pockets of ricotta cheese dispersed wonderfully throughout each bite. The following recipe is my own homemade take on MyMy’s flawless dish, and, if I do say so myself, they come pretty close to mimicking the dining experience I had in San Fran. Like the MyMy soufflé pancakes, my flapjacks boast a harmonious flavor/texture profile of sweet, tart, fluffy, and crispy that is complemented beautifully by the pillow of ricotta chilling out in the center (achieved by dropping the cheese into the cakes while they are cooking). Full foodgasm is achieved by topping these babies with homemade raspberry-maple syrup, fresh berries, powdered sugar, and even an extra dollop of ricotta if that’s what ya like!
Hey there! I'm Nicole, a college student subject to foodgasms and existential crises on the daily and the "brains" (if I may be so bold) behind the blog, The Collegiate Gastronomer. As I am currently in the throes of university living, I have a wide variety of interests - academic and... Read Full Bio