Lemon Ricotta Pancakes

Welcome back!

Today, we have a variation on the beloved breakfast dish: Lemon Ricotta Pancake! This recipe adds a little bit of extra flavor to your typical pancake with the lemon, and the ricotta helps to fluff up the texture of the final product. The combination of these two special ingredients is also a well-known pairing - we even made an Italian Lemon Ricotta Cake that used them in a similar fashion to elevate a standard dish. However, this is not a drastic transformation of a normal pancake - you can still enjoy it with the classic syrup or serve it with some fresh berries - and it's just as delicious!

Lemon Ricotta Pancake

Makes 10-12 medium pancakes

Ingredients:

1 1/2 cup flour (210 grams) flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
50 grams sugar
1 cup milk
2 eggs
3/4 cup ricotta cheese
1 teaspoon vanilla extract
Juice from one lemon (about 2-4 tablespoons)
Zest from one lemon

Directions:

In a bowl, pour in the milk and crack the eggs in. Mix them together.
Add in the ricotta, vanilla extract, and lemon juice and mix.
In a separate bowl, rub the lemon zest into the sugar. Pour this into the wet ingredients.
Sift the flour, baking powder, baking soda, and salt into the whole mixture, and mix it in. Be sure to not overmix though!
Heat up an oiled pan and pour portions of the batter onto the pan.
Let the pancake cook until bubbles slowly form and the underside is well done enough to flip.
Flip the pancake and cook until both sides reach a nice, golden color.

Similar to our Italian Lemon Ricotta Cake, the addition of lemon doesn't actually add too much sourness to the pancake. Instead, it just infuses the fragrance and flavor of the lemon - both from the juice and the zest. Because of this, you can be quite liberal with the amount of lemon juice you use - it really won't upset the balance of flavors after it's all cooked.

-Chefpo

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