Lemon Ricotta Pancakes
Fresh ricotta is a magical thing, but if you can’t get your hands on any, use the best whole-milk ricotta you can find. I routinely double this recipe and freeze what I don’t pack for lunch, so that I have a stash of pancakes on hand at all times.
| Servings | Prep Time |
| 84-inch pancakes | 15minutes total |
| Servings | Prep Time |
| 84-inch pancakes | 15minutes total |
Ingredients
- ¾ cup whole-milk ricotta
- 2 eggs
- ¼ cup milk
- 1 tsp vanilla
- zest of 2 lemons
- juice of 1 lemon (zest it before you juice it)
- 1 tbsp Melted butter cooled
- ¼ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- butter for cooking
Portions: 4-inch pancakes
Units:
|
Ingredients
Portions: 4-inch pancakes
Units:
|
Instructions
- In a large bowl, combine the ricotta, eggs, milk, vanilla, lemon zest and juice, butter, and sugar. Whisk together until smooth and you have broken up any lumps of ricotta.
- In a medium bowl, mix the flour, baking powder, and salt together, then add to the ricotta mixture. Switch your whisk for a rubber spatula and mix the dry ingredients in until you have a uniform batter.
- Heat a large nonstick skillet over medium heat. Add a knob of butter. Once it has melted, scoop about ¼ cup of batter and pour it into the pan. Depending on the size of your pan, you should be able to fit about three pancakes in the pan at a time.
- After 4 or 5 minutes, when the edges are browned and little bubbles have formed on the surface, flip the pancakes and cook for about another 2 minutes, until golden. Transfer the pancakes to a cooling rack and allow to cool to room temperature before packing.
Recipe Notes
These pancakes freeze beautifully, so make them ahead of time and store in the freezer for up to 3 months. Pop frozen pancakes into the toaster for a few minutes to thaw, and then into your lunchbox.
Pack with fresh fruit and berries. Top your pancakes with a dusting of icing sugar and some lemon rind and fresh mint to garnish.
