We ran 10 miles. We nearly ran 9.92 miles, and then realized that those extra 0.08 miles would make or break our athletic careers, so back around the block we went. I highly recommend Ella's for post-run brunching, and I especially enoyed the lemon ricotta pancakes:
This recipe fuses the lemon-ricotta pancakes at the Four Seasons with the hazelnut waffles at Balthazar. I adapted a recipe for cottage-cheese pancakes from "Joy of Cooking," adding ricotta, lemon zest, hazelnuts and more salt.Grated zest of 2 lemons
1/3 cup sugar
1 cup flour
½ cup finely ground toasted hazelnuts
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup milk
3 tablespoons melted butter
2 eggs, separated
1 teaspoon vanilla
1 cup ricotta, strained of any liquid.1. The day before, rub together the lemon zest and sugar in a bowl. Cover.
2. Mix the flour, lemon sugar, hazelnuts, baking powder, baking soda and salt. In another bowl, whisk the milk, butter, egg yolks, vanilla and ricotta. Fold this into the dry ingredients. Whip the egg whites just until stiff, then fold them into the batter.3. Heat a pancake griddle. Lightly coat the surface with butter, then use a ¼ cup measure to scoop the batter. Cook until the pancakes appear dry around the edges, about 3 minutes, then flip them and cook for another minute or two.