Lemon Ricotta Pancakes

Dreading the next few weeks of work travel, but capping a great 2 week holiday shutdown with Lemon Ricotta Pancakes. Pair them with proper slow-scrambled eggs, and brunch is served on an already-beautiful Sunday.

Ingredients:

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

• 4 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoons baking soda

• 1/2 teaspoons Kosher salt

• 1 cup whole milk

• 3/4 cup whole-milk ricotta

• 3 large eggs

• 1 tsp vanilla extract

• Zest of 2 lemons

• 1/4 cup lemon juice

• 1 tablespoon melted butter

Steps:

1. Preheat a non-stick pan or griddle to medium-high heat.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt only until everything is mixed. Make a well in center of flour mixture. Set aside. 

3. In another large bowl, whisk together milk, ricotta, eggs and vanilla until well combined.

4. Add butter, lemon zest and lemon juice to milk mixture and blend until combined. Citrus will make dairy curdle, but it’s okay.

5. Immediately pour milk mixture into flour mixture and whisk just until everything is combined. If you have lumps, all good. Do not overmix the batter, or you’ll end up with rubbery pancakes.

6. Using a 1/4 cup measure for smaller pancakes or a 1/2 cup measure for larger pancakes, add batter onto your buttered griddle/skillet. When you see bubbles appear on the surface, it’s time to flip. Cook until golden brown.

7. Quick tip: as I cook the rest of the pancakes, I placed the cooked ones into a 200 degree oven to stay warm.