Andrew Cooper is a father, longtime chef, teacher and mentor to La Quinta High School students, providing them with real-world culinary experience. As the executive chef at La Quinta Resort & Club, overseeing culinary operations at Adobe Grill, Morgan’s in the Desert, Twenty6, The Marketplace and Centre Court Café, Andrew brings 10-15 students to join the resort as seasonal, part-time staff. Chef Andrew believes in the power of mentorship, having hands-on experiences at a young age and the life lessons one can learn in the kitchen.

We asked Chef Andrew to share one of his favorite kid-friendly breakfast recipes, lemon ricotta hot cakes. “Light, fluffy and bursting with a hint of lemon, they are both kid-friendly and crowd-pleasing. The fresh ricotta gives them a delicate richness, while the whipped egg whites create a cloud-like texture that practically melts in your mouth,” he says. But beyond being a total crowd pleaser, these pancakes are a chance to learn new culinary skills, “to practice techniques like making fresh ricotta, whipping egg whites, precise measuring and folding to preserve airiness.”

Whether you’re just trying to get a delicious breakfast on the table that everyone will love, or you’re looking to brush up on more advanced home cooking techniques, this pancake recipe has you covered. Chef Andrew suggests, “Topped with pure maple syrup, a dusting of powdered sugar and perhaps a handful of fresh raspberries or candied lemon zest, this is the kind of dish that gets people talking long after the plates are cleared.”

Lemon Ricotta Hot Cakes

Fresh Ricotta Cheese

Ingredients

• 1 gallon whole milk
• 1 tbsp citric acid or 3 tbsp fresh lemon juice
• Cheesecloth
• Colander
• 3 tbsp heavy cream
• Salt, to taste

Instructions

1. Prepare: Line a colander with cheesecloth and place it over a large bowl or in the sink.
2. Heat milk: Pour milk into a large saucepan and gently warm over medium heat until just steaming.
3. Add acid: Sprinkle in citric acid or lemon juice. Stir gently and watch the milk thicken and separate.
4. Watch it curdle: The milk will separate into curds (solid) and whey (liquid). This is the magic!
5. Strain: Carefully scoop the curds into the lined colander. Let drain several minutes.
6. Finish: Transfer curds to a bowl, stir in heavy cream to loosen and make creamy, season with salt. Set aside or refrigerate. Add more cream if needed.

Lemon Ricotta Hot Cakes

Ingredients

• 1 quart fresh (or store-bought) ricotta cheese
• 24 egg yolks
• 2 cups sugar
• 1 lb (4 sticks) unsalted butter, melted
• 2 cups all-purpose flour
• Lemon oil or lemon zest, to taste
• 24 egg whites, whipped to stiff peaks

Instructions

1. Prep batter: In a large bowl, combine ricotta, egg yolks, sugar, flour, melted butter, and lemon oil/zest. Mix until smooth.
2. Whip egg whites: In a separate bowl, whip egg whites to stiff peaks.
3. Fold: Gently fold whipped egg whites into ricotta mixture, careful not to deflate.
4. Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease. Using a 1-oz ladle, scoop batter into the pan. Cook until bubbles form and bottoms are golden.
5. Serve: Stack hotcakes, then generously top with warm maple syrup, candied lemon zest, fresh raspberries, and a dusting of powdered sugar.

Notes

• These hotcakes cannot be made ahead; whipped egg whites do not last long.
• You can prep the ricotta and whip egg whites ahead of time for quicker morning assembly, but do not combine until ready to cook.