Lemon Ricotta (Printable Version)
# What You’ll Need:
01 -
Lemon wedges and mint leaves if you want to dress it up.
02 -
Splash of maple syrup to finish.
03 -
Butter or oil, just a little for the pan.
04 -
A dash of vanilla (about 1/2 teaspoon).
05 -
Splash of fresh lemon juice (1 tablespoon).
06 -
Zest from one lemon (about 1 tablespoon).
07 -
Two eggs, big ones.
08 -
One cup buttermilk.
09 -
Half a cup of ricotta cheese.
10 -
Pinch of salt (1/4 teaspoon).
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A half teaspoon baking soda.
12 -
Teaspoon of baking powder.
13 -
Spoonful of sugar (1 tablespoon).
14 -
Cup of regular flour.
# Steps To Make It:
01 -
Plate up while they're nice and toasty, drizzle on maple syrup and sprinkle lemon wedges with mint if you've got it.
02 -
Scoop out about a quarter-cup per pancake. Let 'em bubble for a few minutes, flip once you see bubbles, about 2-3 minutes, then cook another minute till both sides are golden.
03 -
Get the heat to medium and melt a touch of butter or oil in your skillet.
04 -
Dump the wet stuff into your dry mix. Give it a quick stir till just mixed — don't worry if it's still a bit lumpy.
05 -
In a new bowl, crack in eggs, toss in ricotta, pour buttermilk, lemon juice, lemon zest, and vanilla. Stir it up.
06 -
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt with a whisk till they're well blended.
# Extra Notes:
01 -
Super fluffy and light, these are perfect for a laid-back brunch. A few lumps in your batter actually help make them taste better.