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Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16
Ingredients: 2 cups Ricotta Cheese ((preferably WHOLE milk ricotta)); 1 1/2 cups Buttermilk; 4 large Eggs; 1 teaspoon Vanilla; 1/2 cup Sugar; 2 to 3 Tablespoons Fresh Lemon Juice; 1 teaspoon Fresh Lemon Zest * ((about the zest from 1 lemon)); 2 cups Flour; 1 Tablespoon Baking Powder; 1/2 teaspoon Salt; Butter ((for putting on the griddle or skillet)); Powdered Sugar; Real Maple Syrup; Lemon Curd ((optional)); Whipped Cream

Modern Honey

Lemon Ricotta Pancakes Creamy, fluffy lemon ricotta pancakes made with fresh ricotta, buttermilk, fresh lemon zest, and juice. A mix between a pancake and a crepe with a melt-in-your-mouth soft texture.

Ingredients

2 cups Ricotta Cheese ((preferably WHOLE milk ricotta))

1 1/2 cups Buttermilk

4 large Eggs

1 teaspoon Vanilla

1/2 cup Sugar

2 to 3 Tablespoons Fresh Lemon Juice

1 teaspoon Fresh Lemon Zest * ((about the zest from 1 lemon))

2 cups Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

Butter ((for putting on the griddle or skillet))

Powdered Sugar

Real Maple Syrup

Lemon Curd ((optional))

Whipped Cream

Method

In a large bowl, mix ricotta cheese, buttermilk, eggs, vanilla, sugar, lemon juice, and lemon zest until combined. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.

Fold in flour, baking powder, and salt and stir until just combined, avoiding over-mixing.

Heat skillet over medium heat. Place a pat of butter onto the skillet and wait for it to sizzle. Pour batter in 1/2 cup portions and cook until golden brown on each side. Lower the heat if the outsides are becoming too brown before the inside is cooked through.

Sprinkle with powdered sugar. Drizzle with maple syrup. Spread lemon curd and a dollop of fresh whipped cream, if so desired.

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