Prep Time:
10 Minutes (30 if making ricotta)
Cook Time:
15 Minutes
Serves:
6 Servings
About the Recipe
These are a perfect upgrade from your normal pancake recipe—tart and sweet and so good, especially with a quick and easy homemade ricotta!
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
Preparation
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…