Lemon Ricotta Pancakes
Servings: 4 servings
Equipment
- Griddle or cast iron
- Large mixing bowl
- Whisk
- Zester
- Spatula/Pancake flipper
Ingredients
- 1 cup all purpose flour
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 large egg
- ½ tsp vanilla
- ¾ cup milk
- 1 tbsp lemon juice
- zest of 2 lemons
- ½ cup ricotta cheese
- t tbsp melted butter plus extra kept separate for cooking the pancakes
- whipped cream, maple syrup and berries for garnish
Instructions
- Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
- While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg, vanilla extract, milk, and lemon juice.
- Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine.
- Add the lemon zest, ricotta cheese, and melted butter to the mixture. Stir to incorporate. Batter should be slightly lumpy and thick with the ricotta chunks.
- Melt a small amount of butter in the griddle, just enough to coat the surface.
- Pour a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
- Cook pancakes for 4-5 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
- Serve pancakes with whipped cream, fresh berries, and warm maple syrup.