Well, today my original recipe plans didn’t go as I’d hoped. I was going to post a Thai soup recipe from a magazine. Let’s just say it was my first and last time trying that soup (who knows though, I probably just need to get out more). So, instead today I’m posting a breakfast, comfort food classic with a fresh Italian spin, these utterly delicious Lemon Ricotta Pancakes. They are so soft and fluffy, and their blend of vibrant flavors is simple yet so exquisite. The lemon and ricotta flavors meld together and enhance each other amazingly well. And the ricotta just adds so much moisture, and it gives these pancakes such a tender crumb that you won’t be able to resist.
Some of you may be thinking, really, cheese in pancakes? If you are, it’s not what you think. It isn’t like having a lasagna filling mixed in a pancake batter. Think more of on the sweets side what ricotta can create, like cannoli, ice cream or ricotta cookies for example. It’s one of the few cheeses that can be mixed into something that isn’t savory and it works wonders. Try these pancakes and you’ll see what I mean. Enjoy!
Lemon Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup ricotta*
- 3 large eggs
- 1/2 tsp vanilla extract
- 1 Tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 2 Tbsp butter , melted
- Preheat an electric griddle to moderately-high heat (I just used a non-stick skillet for these and cooked over medium heat on the stove top, so either will work). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour about 1/4 - 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
- *I use low-fat ricotta, and I only happened to have 3/4 cup left but you could probably add an extra 1/4 cup if you'd like.
- Recipe Source: Cooking Classy, inspired by Bobby Flay and others