About Chef Ben Dodaro
Chef Ben Dodaro’s career has spanned the country, ending up in New York City as Executive Chef of Sugar and Plumm. Graduating with a Bachelor’s Degree from Pennsylvania State University in Hospitality Management, Chef Dodaro honed in on his cooking and management skills while attending The Culinary Institute of America and graduating in 2004. In 2011, Chef Ben start a new venture and concept with the opening of the Sugar and Plumm flagship restaurant on the Upper West Side, Chef Dodaro was given the position of Executive Chef, creating dishes with classic flavor combinations and ingredient-driven comfort.
Pancakes have always been a favorite of mine, something I couldn't get enough of as a child. These particular pancakes are a hybrid of two significant food memories. Topped with fresh berry compote, powdered sugar and accompanied by house made lemon curd and Vermont maple syrup the flavor profile is reminiscent of cookies made by my grandmother.
- 3/4 Cup all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoon sugar
- 1 Cup ricotta cheese
- 2 eggs
- 2/3 Cup buttermilk
- 1 Lemon, zested and juiced
- Butter, for griddle
- 1/4 Cup prepared lemon curd
- Fresh strawberries, blueberries raspberries and blackberries for garnish
- Confectioners' sugar, for garnish
- Baby basil, for garnish
Preheat a nonstick griddle.
Combine flour, baking powder, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
Repeat until no batter remains.
Top with fresh berries, baby basil and sprinkle with confectioners' sugar.
Drizzle a few tablespoons of the lemon curd over the pancakes or serve on the side.