medium25 min · 10 pancakes

Lemon Ricotta

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 pancakes
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp cane sugar; 1 tbsp baking powder; 1/2 tsp sea salt; 1 cup milk, plus more as needed; 1/2 cup whole milk ricotta cheese; 2 large eggs; 3 tbsp unsalted butter, melted and cooled; 2 tbsp lemon zest (about 2 lemons); 1 tbsp fresh lemon juice; 1 tsp vanilla extract

The ricotta keeps them moist. The lemon zest cuts through the richness. These are the ones restaurants charge $16 for. They cost about $4 to make at home, and yours will be better because they're fresh off the pan.

From Love and Lemons · Recipe facts not copyrightable (US law)

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Prep

10 min

Cook

15 min

Makes

10 pancakes

Difficulty

medium

Nutrition

Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for ricotta)

271kcal

Calories

9.4g

Protein

12.8g

Fat

29.5g

Carbs

0.8g

Fiber

Ingredients

Servings

1 1/2 cups all-purpose flour
2 tbsp cane sugar
1 tbsp baking powder
1/2 tsp sea salt
1 cup milk, plus more as needed
1/2 cup whole milk ricotta cheese
2 large eggs
3 tbsp unsalted butter, melted and cooled
2 tbsp lemon zest (about 2 lemons)
1 tbsp fresh lemon juice
1 tsp vanilla extract

Instructions

1
Whisk together 1 1/2 cups flour, 2 tbsp cane sugar, 1 tbsp baking powder, and 1/2 tsp sea salt in a large bowl.
2
In a separate bowl, whisk together 1 cup milk, 1/2 cup ricotta, 2 eggs, 3 tbsp melted butter, 2 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla.
3
Pour the wet ingredients into the dry and mix until just combined. A few lumps are fine. If the batter is too thick, add milk a splash at a time.
4
Heat a nonstick skillet over medium-low heat. Brush with butter.
5
Scoop about 1/3 cup of batter per pancake. Cook 2-3 minutes per side until puffed, golden, and cooked through the center.
6
Serve with maple syrup.

Notes

things we learned along the way

Whole-milk ricotta. Not part-skim, not fat-free. The fat is the point.
Medium-low heat. Lower than you'd use for regular pancakes. The ricotta makes them brown faster.
These reheat well in a toaster. Make a double batch Sunday, eat them all week.

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Source and credits

Recipe adapted from Love and Lemons. License: Recipe facts not copyrightable (US law).

Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.