- All-purpose flour 1 1/2 level cups (214g)
- Granulated sugar 3 1/2 Tbsp (46g)
- Baking powder 2 tsp • 156 kcal
- Baking soda 1/4 tsp
- Salt 1/2 tsp • 1 kcal
- Milk 1 cup (236ml) • 49 kcal
- Ricotta 3/4 cup (180g)
- Eggs 3 large • 130 kcal
- Vanilla Extract 1 tsp
- Lemon zest 1 - 2 Tbsp (add enough for your tastes)
- Lemon juice 1/4 cup (60ml) fresh
- butter, melted 1 Tbsp (14g)
Soft and creamy sweet pancakes with the delicate flavor of lemon and ricotta cheese.
Don’t be put off by the word ‘cheese’ in these pancakes – ricotta cheese is a very creamy, mild cheese that works well with sweet or savory dishes. Here, it’s added mostly to give moisture to the pancakes. Lemon gives these pancakes a fresh, zesty tang.
Preheat a griddle pan or non-stick skillet to moderately-high heat.
In a mixing bowl, add flour, granulated sugar, baking powder, baking soda and salt. Whisk together for 20 seconds.
Make a large well in center of flour mixture and set aside.
Get another large mixing bowl, and whisk together milk, ricotta, eggs, and vanilla until well blended.
Add the butter, lemon zest and lemon juice to milk mixture and blend until combined. It will curdle, so don’t worry if that happens.
Immediately pour the milk mixture into flour mixture.
Whisk until just combined – it’s fine if the batter mix is a bit lumpy.
Pour 1/3 cup batter onto a well-greased griddle or skillet.
Cook until small bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until cooked through. If the pancakes burn before they are finished cooking, turn the heat down a bit.
Serve warm dusted with powdered sugar and some syrup on the side.
You can also add blueberries or raspberries to the pancakes. It’s best to add a few berries once you’ve poured the batter onto the skillet and before you turn them, so that each pancake has an even amount of fruit.