Lemon Ricotta Pancakes
Lemon ricotta pancakes: NEED I SAY MORE?? I discovered this recipe on NYT cooking, and it has been a favorite since! Developed by Genevieve Ko, these pancakes are light, fluffy, and moist (melting in your mouth after each bite, kind-of moist). Top these off with maple syrup or if you are a lemon fanatic (like myself), indulge in a whopping spoonful of homemade lemon curd (or overindulge and add a few spoonfuls to the side of your plate so you can dip each forkful of pancake into a pool of this lemony goodness)
The recipe makes about 6-8 small-ish pancakes - I usually double it for 4 or more people!
INGREDIENTS —
¾ cup all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon fine salt
¼ cup granulated sugar
1 lemon
1 ½ teaspoon pure vanilla extract
3 large eggs (separate the whites from the yolks and beat them to stiff peaks)
¾ cup whole-milk ricotta
¼ cup buttermilk
2 tablespoons unsalted butter, melted
INSTRUCTIONS —
Whisk the flour, baking powder and salt in a small bowl.
Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and egg yolks and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Fold in the whipped whites. Finally add in the flour mixture gently stirring until batter is well combined (and no traces of flour remain).
Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart.
Cook until the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more.