Lemon Ricotta Pancakes Creamy, fluffy lemon ricotta pancakes made with fresh ricotta, buttermilk, fresh lemon zest, and juice. A mix between a pancake and a crepe with a melt-in-your-mouth soft texture.
1teaspoonFresh Lemon Zest * (about the zest from 1 lemon)
2cupsFlour
1TablespoonBaking Powder
1/2teaspoonSalt
Butter(for putting on the griddle or skillet)
Powdered Sugar
Real Maple Syrup
Lemon Curd(optional)
Whipped Cream
Instructions
In a large bowl, mix ricotta cheese, buttermilk, eggs, vanilla, sugar, lemon juice, and lemon zest until combined. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.
Fold in flour, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place a pat of butter onto the skillet and wait for it to sizzle. Pour batter in 1/2 cup portions and cook until golden brown on each side. Lower the heat if the outsides are becoming too brown before the inside is cooked through.
Sprinkle with powdered sugar. Drizzle with maple syrup. Spread lemon curd and a dollop of fresh whipped cream, if so desired.
Notes
I suggest zesting the lemon before juicing because the lemon is hard and whole.