Recipe: Prepare to flip for Icebox Cafe's lemon ricotta pancakes Dear SOS: My cousins and I have just returned from a wonderful week in Miami Beach. The best part was having the lemon ricotta pancakes with cream cheese at the Icebox Cafe. They were heavenly! I would love to have the recipe. Valerie W. Thomas Culver City Dear Valerie: This is no ordinary breakfast. The pancakes bake up slowly in the oven - each one in a separate pan - and are served fresh with whipped cream cheese on the side. Time consuming? Yes, but worth the wait when you're savoring a long, quiet morning with family or guests. Icebox Cafe's lemon ricotta pancakes 35 minutes, plus baking time. Makes 8 pancakes 3/4 cup heavy cream 2 teaspoons powdered sugar, more to taste 1/8 teaspoon vanilla extract 3 ounces cream cheese 1 tablespoon sour cream 1 tablespoon lemon zest, from about 2 lemons In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl. In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth. Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve. 1 1/2 cups sugar 1 1/4 cups (5 1/3 ounces) flour 2 teaspoons baking powder