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"FacebookPinterest\n\nSam Talbot is renowned for his sustainable approach to food, which is most elegantly highlighted at his much buzzed-about restaurant Imperial No. 9 in New York City. Talbot's conscientious method of cooking stems in part from his own culinary limitations\u2014he suffers from Type 1 Diabetes. Instead of sacrificing his taste, he conquered it, pioneering a movement among young chefs today to think harder about what they're putting on their plates.\n\nLater this month, Sam will release The Sweet Life, his own selection of recipes for eating better (and smarter). While chatting with us about wine, watches, and more, the chef mentioned his famous lemon ricotta hot cake recipe. \"They're really good,\" he promised.\n\nWe're tempted to agree.\n\nIt seems like every time I turn around someone is saying, \"Oh yeah, so-and-so's lemon ricotta cakes are the best thing EVER,\" and they can get kind of emotional about it, which I totally understand\u2014they are awesome just about any way you make them. But to put an end to the debate and controversy, I offer these lemon ricotta hot cakes\u2014truly &amp;gt; the most perfect way to start the day. Imagine: It's Saturday morning, you're in bed, and in walks (insert name here) with a plate of these good cakes with a fried egg on top. Yikes\u2014good eating.\n\nThe Ingredients\n\n Grated zest and juice of 2 lemons\n\n 1 cup whole-milk ricotta cheese\n\n 1 cup whole milk\n\n 3 tablespoons almond milk\n\n 1 tablespoon agave nectar\n\n 2 tablespoons unsweetened applesauce\n\n 1 tablespoon reduced-fat sour cream\n\n 3 organic cage-free eggs, separated\n\n 1 cup whole wheat flour\n\n 1 tablespoon granulated stevia extract\n\n 1 teaspoon baking powder\n\n 1 teaspoon baking soda\n\n\n\n In a large bowl, whisk together the lemon zest and juice, ricotta, milk, almond milk, agave nectar, applesauce, sour cream, and egg yolks. In a medium bowl, mix together the flour, sweetener, baking powder, and baking soda. Add the flour mixture to the ricotta mixture and mix until combined. The batter will be slightly lumpy.\n\nIn a small bowl, whisk the egg whites until they form soft peaks. Using a rubber spatula, fold the beaten egg whites into the batter.\n\nHeat a medium skillet or griddle over medium-high heat and coat it with cooking spray. Working in batches, drop 1/3 cup of batter per hot cake onto the skillet and cook until bubbles appear on the surface. Then flip the hot cakes and cook through. Repeat with the rest of the batter, making 8-10 hot cakes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/gq-cooks-sam-talbots-lemon-ricotta-hot-cakes>