Ricotta Lemon Pancakes (Printable Version)
# What You'll Need:
→ For Cooking and Serving
01 -
Fresh mint to top things off
02 -
Maple syrup for that sweet finish
03 -
Fresh lemon wedges to squeeze on
04 -
Butter or oil for the pan
→ Wet Mixture
05 -
A dash of vanilla extract, about 1/2 teaspoon
06 -
1 tablespoon of fresh lemon juice
07 -
1 tablespoon of lemon zest
08 -
2 eggs, large
09 -
1 cup buttermilk
10 -
1/2 cup of ricotta cheese
→ Batter
11 -
A pinch (1/4 teaspoon) of salt
12 -
1/2 teaspoon baking soda
13 -
1 teaspoon baking powder
14 -
1 tablespoon sugar
15 -
1 cup all-purpose flour
# Steps to Follow:
01 -
Pile the pancakes on plates while they're hot, drizzle some syrup, and jazz it up with mint or a few lemon wedges.
02 -
Scoop a quarter cup of batter onto your hot pan. Bubbles will pop up on top—time to flip! Give the other side another minute or two until they're golden.
03 -
Place a nonstick skillet on medium heat. Toss some butter or a splash of oil in and let it heat up a bit.
04 -
Tip the wet mix into the dry stuff and carefully fold it together until just mixed. A few lumps are totally fine.
05 -
In another big bowl, blend ricotta, buttermilk, both eggs, the lemon zest, a squirt of lemon juice, and vanilla until it's silky.
06 -
Grab a mixing bowl and stir salt, baking soda, baking powder, sugar, and flour together until you don't see any streaks.
# Additional Tips:
01 -
Mix just until everything comes together—some lumps in the mix are great for keeping your pancakes airy.
02 -
These are best fresh and still warm, so whip them up for a cozy late morning meal.