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Lemon Ricotta Pancakes Recipe

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This recipe for Lemon Ricotta Pancakes is from Jennifer’s Kitchen Playbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
¼ c. plus 1 T sugar
1¼ tsp. baking soda
¾ tsp. salt
2 large eggs, room temperature
1 c. whole milk
½ c. buttermilk
1 c. full fat ricotta cheese
1½ tsp. vanilla extract
¼ c. fresh lemon juice
1 T. lemon zest
oil or butter for cooking pancakes
Directions:
Directions:
In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. In a separate bowl combine eggs, milk and buttermilk, ricotta, and vanilla. Stir wet ingredients well, then pour into center of dry ingredients. Mix till batter is smooth. At end, add in lemon juice and lemon zest, mix gently again.

In a large skillet, heat oil or butter to medium high. When skillet is hot, pour batter into skillet in ⅓ c. portions, which likely will mean three pancakes at a time. Cook about 3 minutes per side, watching for bubbles in top of pancakes and turn them over. If they are too brown, turn down the heat on the skillet. Cook another 3 -4 minutes till golden on bottom. Remove to a platter and wrap with foil to keep them warm while remainder of batter is cooked. Serve with warm syrup, butter or jam of your choice.
Number Of Servings:
Number Of Servings:
about 12 pancakes
Preparation Time:
Preparation Time:
10 minute to mix up batter, longer to cook pancakes depending on the size of your skillet
Personal Notes:
Personal Notes:
If you don’t have buttermilk you can use all milk. Whole milk is preferred but not essential. The wet batter will be smooth and creamy. We like a lot of lemon flavor. Amount of lemon zest can be reduced, for more subtle lemon flavor. The first time I tried Lemon Ricotta Pancakes was at First Watch, in Tucson AZ, sharing a plate with niece Taylor. That was a special memory.

 

 

 

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