We had the pleasure of dining at the American Spoon Cafe this past summer during a family weekend up in northern Michigan. We ended up eating there twice in the same weekend because there were just so many things on their menu that we couldn’t resist (unusual since we usually try to experience as many new places as we can when we travel). On one of those occasions, both of our kids ordered adult-sized portions of their lemon ricotta pancakes. My oldest cleaned up his plate without any hesitation and my youngest came very close to finishing hers. To say they tasted good would be an understatement. Incredibly scrumptious would be more like it. I wanted to make a whole grain version of those same pancakes at home, partly to reminisce about our summer travels and partly because I wanted a plate for myself this time.
These pancakes are light and fluffy and the insides are soft and moist, even more so than what you might expect from a more traditional pancake recipe. I made a simple raspberry sauce to drizzle over with the fall crop of raspberries that are now in season. We had a little girls’ sleepover here at the house a few weeks ago and I surprised the girls with these pancakes for breakfast. Their squeals of delight made waking up a little early completely worth it. You can never go wrong with starting the day out with pancakes, especially these pancakes. 
- ¾ cup whole wheat pastry flour
- ½ cup spelt flour
- 1½ teaspoons baking powder
- ½ teaspoon fine grain sea salt
- 3 eggs, separated
- ¾ cup milk, preferably whole
- ¾ cup whole milk ricotta
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- zest of 3 lemons
- ½ teaspoon vanilla
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 2 teaspoons honey
- 1 teaspoon arrowroot or cornstarch
- In a large mixing bowl, whisk together the flours, baking powder, and salt.
- In a medium mixing bowl, whisk together the egg yolks, ricotta, honey, butter, lemon zest, and vanilla. Add dry ingredients to wet ingredients and whisk until just combined.
- Whip the egg whites together until they form soft peaks. Gently fold the egg whites into the batter.
- Melt a small amount of butter to coat a large skillet or griddle. Ladle the batter onto the griddle, about ¼ cup for each pancake. Cook for 2-3 minutes until the underside is golden and then flip to the other side and cook for another 2-3 minutes, until golden. Repeat with remaining batter until batter is used up.
- Serve warm with yogurt and raspberry sauce, if desired.
Raspberry Sauce
- In a small saucepan, combine the raspberries, honey, and arrowroot. Stir over medium heat until raspberries soften and begin to release their liquid, using a wooden spoon to gently mash the berries as you stir. Continue stirring until mixture thickens slightly. (I don't mind a slightly chunky sauce, but use a blender to puree if you prefer a smoother sauce.)
Kathryn @ The Scratch Artist says
These look so delicious and in conjunction with your description, WOW! Is American Spoon Cafe associated with American Spoon the jam company? I love their jams, jellies, etc… I’m looking forward to trying this. I love ricotta cheese with tart fruit!
Emily says
Yes, we were in Petosky where American Spoon originates so we were able to eat at the restaurant. So so good! Thanks, Kathryn!
Sophie | The Green Life says
Emily, I’m seriously in awe of your photography! I love your style. It’s clean and SO beautiful. I went through your recipe collection the other day and I think I pinned ALL of your recipes, haha. I seriously want to make every single one of them. These pancakes are stunning! And I love this lovely set up by the window and that beautiful light coming in. <3
Emily says
You are so kind, Sophie! Thanks so much for your encouraging words. Thanks for pinning too. 🙂 I love your photography as well. You have such a beautiful blog. I just tried leaving a comment on your latest post today, but for some reason it gave me an invalid error code after I submitted it. I’m sure the problem is on my end so I’ll work on figuring it out. Anyways, I can totally relate to some of the disappointment you described and it’s hard. You are talented though so never forget that! I always believe that hard times develop perseverance and character, even though it’s no fun going through those times.
Ana @ The Awesome Green says
Mornings like this!!! I love the mood and lightning in these photos <3
Emily says
Aw thanks so much Ana!
Jessie Snyder | Faring Well says
Isn’t it just the best when you can recreate something you loved from a restaurant?! And so sweet to have the sleepover cuties wake up to these <3 They sound so pretty and yummy Emily!
Emily says
Hi Jessie! It’s always fun when there’s a good excuse to cook up a special breakfast 🙂