Lemon Ricotta Pancakes
User Reviews
5.0
9 reviews
Excellent
Lemon Ricotta Pancakes
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Soft and fluffy ricotta pancakes infused with great lemon zest flavor... perfect for a special occasion breakfast, but easy enough to make every day!
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Ingredients
- 1-3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp vegetable oil
- 2 cups ricotta cheese
- 4 Tbsp granulated sugar
- 2 Tbsp lemon zest
- Butter for griddle
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Instructions
- Add flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside.
- To another large mixing bowl, add buttermilk, eggs, vanilla and vegetable oil. Whisk to very loosely combine.
- Add sugar, lemon zest and ricotta cheese and whisk to incorporate well.
- Pour dry ingredients into the wet and use a rubber spatula to fold everything together.
- You want your batter to be slightly lumpy. Be careful not to overmix; batter will be thick.
- Heat a bit of butter on a griddle or pan heated over MED-LOW heat. Use a 1/3 cup measuring cup to ladle batter onto griddle or pan, then smooth it out in a concentric circle motion to form an even layer of batter.
- Heat for approximately 2 minutes, or until you see the edges of the pancake are set and appear dry, and air bubbles are forming over the top surface of the batter.
- Flip pancake over and cook another minute, until cooked through.
- Remove to a plate and repeat with remaining batter.
- Serve with a sprinkle of powdered sugar, maple syrup, fresh fruit, or any combination of those.
Notes
- Recipe from The Cheesecake Factory
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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