LEMON RICOTTA PANCAKES

Serves 6​

​

Ingredients

​

• 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

• 1/2 cup diced crystallized ginger

 

Directions

​

• 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, sprinkle with some crystallized ginger bits, 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.