It’s almost Father’s Day, and I have a wonderful Lemon Ricotta Pancake recipe for those who want to try something different. It’s a combination of a number of recipes, including one I found in an old Williams Sonoma cookbook. I substituted white-whole wheat flour for white cake flour to give the pancakes a nuttier flavor, and I cut down on the sugar. I like to serve these with bacon or my dad’s sausage ring and fresh fruit with a drizzle of maple syrup. And lots of hot coffee, of course! I hope you all have a wonderful weekend. 🙂
Lemon Ricotta Pancakes
Ingredients
- 1 1/2 cups flour scoop and level to measure
- 3 1/2 Tablespoons granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 3/4 cup ricotta low-fat or whole
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 Tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 Tablespoon butter melted
- Pure maple syrup or confectioners sugar for serving
Instructions
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Preheat an electric griddle to 350℉.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the flour and set aside.
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In another large bowl, whisk together the eggs, milk, ricotta, and pure vanilla until well blended.
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To the egg mixture, stir in the melted butter, lemon zest, and lemon juice. Then pour the wet mixture into the well in the flour bowl. Whisk until just combined and the butter will still be lumpy and thick.
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Using a 1/3 cup pour, drop the batter onto the griddle and cook until bubbles begin to appear on the surface. Once the bottom side is golden brown, flip the pancakes and cook until that side is golden brown. Serve immediately with powdered sugar or pure maple syrup.
This makes about 12 pancakes, 2 per serving.
