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Saturday, April 16, 2022

Lemon Ricotta Pancakes

What is it about ricotta that makes everything taste magical? I generally don't like pancakes but these are light, bright, and tender. Also, it's spring and my grocery store has had cheap flats of strawberries. I pureed some and added a bit of sugar for a thick fruit syrup, which was a perfect complement to the lemon. I think these will be my Easter breakfast tomorrow. 


Lemon Ricotta Pancakes

Source: New York Times Cooking

The amounts are doubled from the original, because I'm cooking for a crowd every day.

1 1/2 c all-purpose flour
3 teas baking powder
1 1/2 teas fine salt
1/2 c sugar
2 lemons
3 teas vanilla extract
6 large eggs
1 1/2 c ricotta (whole-milk is preferable)
1/2 c buttermilk
2 T unsalted butter, melted, plus more for cooking and serving

In a small bowl, whisk together the flour, baking powder and salt. Place the sugar in a large bowl. Use a microplane to grate the lemon zest right into the sugar. Gently rub the zest and sugar together using your fingers. Using your fingers, gently rub the zest into the sugar. Then add the vanilla and whisk to combine. Add the eggs and whisk until foamy. Add the ricotta, buttermilk, and butter, then whisk until blended. Mix in the dry ingredients and stir lightly until the flour is incorporated. 

Melt some butter in a griddle or skillet over medium heat. Cook pancake batter until the tops are bubbling, then flip to finish the other side. I had some trouble with the pancakes being undercooked in the middle, but I used more batter than the recommended 1/4 c so make sure you cook bigger pancakes longer. 

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