Breakfast · By Jocelyn
Lemon Ricotta Pancakes
We only discovered these pancakes recently. They're fluffy, a bit creamy inside, and fresh tasting. A lovely brunch staple. Enjoy with whipped cream or just a bit of syrup.
Ingredients
- 1½ cups flour
- 3½ tbsp white sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 1 cup milk
- ¾ cup ricotta
- 3 eggs
- 1½ tsp vanilla extract
- 2 tbsp lemon zest (zest of ~2 small lemons)
- ¼ lemon juice
- 1 tbsp butter, melted
Method
- 1
Heat griddle to high heat. Grease with a bit of vegetable or canola oil.
- 2
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre.
- 3
In another bowl, whisk milk, ricotta, eggs, and vanilla until well blended.
- 4
Right before you're ready to cook the pancakes, add the butter, lemon zest, and lemon juice into the wet ingredients until combined. It may curdle a bit, which is just fine.
- 5
Add the wet ingredients into the dry immediately. Whisk together until combined. It will still be a bit lumpy.
- 6
Pour onto the griddle using a ⅓ cup measure. Cook on both sides until golden brown.
A note from Jocelyn
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