Mother's Day Rosewater Ricotta Lemon Pancake Stack with Strawberry-Rhubarb Crown
Daily Recipe: May 10, 2026
Celebrate Mother's Day in New York City with an elegant brunch centerpiece that feels luxurious yet doable at home: Rosewater Ricotta Lemon Pancakes topped with strawberry-rhubarb compote and edible flowers. It’s iconic for the occasion because it combines spring’s most beloved produce—strawberries and rhubarb—with floral rosewater, creamy ricotta, bright lemon zest, and a dramatic brunch presentation worthy of a Manhattan hotel dining room.
Ingredients (for 4)
- Whole-milk ricotta - 1 cup
- Strawberries - 2 cups - hulled and halved
- Rhubarb - 2 cups - sliced into 1/2-inch pieces
- All-purpose flour - 1 1/2 cups
- Mascarpone cheese - 1/2 cup
- Large eggs - 2 - separated
- Whole milk - 3/4 cup
- Granulated sugar - 1/3 cup - divided
- Unsalted butter - 4 tbsp - melted, plus more for cooking
- Lemon - 1 - zested and juiced
- Rosewater - 1 tsp
- Baking powder - 2 tsp
- Vanilla extract - 1 tsp
- Shelled pistachios - 1/4 cup - roughly chopped
- Edible flowers - 1/4 cup
- Maple syrup - 1/3 cup - for serving
- Neutral oil - 1 tbsp
- Kosher salt - 1/2 tsp
Preparation
-
Step 1 - 🍓🍋🥄Add the strawberries, rhubarb, 3 tablespoons of the sugar, lemon juice, and 2 tablespoons water to a saucepan over medium heat.
-
Step 2 - 🍓🔥⏲️Cook for 10 to 12 minutes, stirring now and then, until the rhubarb is soft and the fruit mixture is glossy and spoonable. Remove from the heat and let it cool slightly.
-
Step 3 - 🥣🧈🍋In a medium bowl, whisk together the ricotta, egg yolks, milk, melted butter, lemon zest, rosewater, and vanilla until mostly smooth.
-
Step 4 - 🌾🥄🧂In a large bowl, whisk together the flour, baking powder, kosher salt, and remaining sugar.
-
Step 5 - 🥣➡️🌾Fold the ricotta mixture into the dry ingredients until just combined. Do not overmix.
-
Step 6 - 🥚☁️🥄In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter to keep it light.
-
Step 7 - 🍳🧈🔥Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter and the neutral oil.
-
Step 8 - 🥞⏲️👀Scoop about 1/4 cup of batter per pancake onto the skillet and cook for 2 to 3 minutes, until bubbles form and the edges look set.
-
Step 9 - 🔄🥞✨Flip and cook for 1 to 2 minutes more, until golden and cooked through. Repeat with the remaining batter, adding more butter if needed.
-
Step 10 - 🧀🍁🥄Whisk the mascarpone with 1 tablespoon maple syrup until smooth and soft enough to dollop.
-
Step 11 - 🥞⬆️🍽️Stack the warm pancakes on a serving platter or on individual plates.
-
Step 12 - 🍓🧀🥞Spoon the strawberry-rhubarb compote over the pancakes, then add dollops of the maple mascarpone.
-
Step 13 - 💚🌸🍋Top with chopped pistachios, edible flowers, extra lemon zest, and a drizzle of the remaining maple syrup.
-
Step 14 - 🍽️🥞❤️Serve right away while the pancakes are warm.
Additional
For an extra-special Mother's Day touch, serve with hot tea, mimosas, or a sparkling elderflower lemonade. If you want to make it even more NYC-brunch-worthy, add a side of smoked salmon and a simple arugula salad. Kids can help decorate the top with flowers and pistachios. You can also swap the rosewater for orange blossom water, or use blueberries if rhubarb is unavailable.