LEMON RICOTTA PANCAKES

Serves 6​

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Ingredients

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• 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)

• 3 1/2 Tbsp (46g) granulated sugar

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 cup (236ml) milk

• 3/4 cup (180g) ricotta (low-fat or whole) *Don't even get me started on how much more delicious these are with homemade ricotta. Which, yes, you can do. Use Ina Garten's recipe, but drain the whey for only 2-3 minutes (Ina says 20-25 minutes, which I think is waaaaay too long). 

• 3 large eggs

• 1 tsp vanilla extract

• 1 - 2 Tbsp lemon zest (depending on how lemony you want them)

• 1/4 cup (60ml) fresh lemon juice

• 1 Tbsp (14g) butter, melted

 

Directions

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• Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

• In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 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.

• Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

• Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).

• Pour 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.