I kind of think any day that begins with homemade pancakes is bound to be a good one. Our Fourth of July began with these. There was no work for either of us (a real rarity for Bowl #2), no grand cookout plans or things that needed doing, just a quiet, rainy day with these pancakes, video games, and the glorious return of the fireworks to the East River on the horizon. (By the way, I also think any day that begins with the boot-up jingle of a video game console is guaranteed to be a winner. Regardless of how old you are.)
The idea for these began in the leftover cream and milk from the ricotta I made a few weeks ago, but it didn’t become a plan until I was digging around in the recesses of our crisper drawers and found (in a fit of excitement) a hefty bag of Meyer lemons that our friends left us when they moved out. (If you have friends moving out of their apartments, especially super cool and food-savvy friends with penchants for fancy brands of mustard, move in. They will leave you three types of jam you’ve never heard of and Thai drinking vinegar and hardy fresh oregano that refuses to die under your black thumb. And three weeks later you will find inexplicably fresh Meyer lemons.)
Lemon ricotta pancakes are as fluffy as their buttermilk counterparts, but the ricotta lends them a creamier, denser texture and flavor, while an extra egg adds a hint of custard to the mix. The “Meyer”-ness of the lemons is at its height when zested, and the extra zest on top is lively, yet sweet. But what truly stole my heart was the chamomile whip — the light floral notes from the tea add an irresistible buoyancy to heavy cream, even without any extra sugar. Whipped cream at breakfast (waffles!) always seems to add a touch of celebration to the whole meal, but this delicate chamomile confection takes it to a new level. The perfect start to a long weekend.