Lemon Ricotta Pancakes
Ingredients
-
1 3/4 cups all-purpose flour
-
1 tablespoon baking powder
-
1 teaspoon kosher salt
-
1-1/2 cups buttermilk
-
2 large eggs
-
1 teaspoon vanilla extract
-
2 tablespoons vegetable oil
-
2 cups fresh ricotta cheese
-
4 tablespoon granulated sugar
-
2 tablespoons lemon zest
-
2-1/2 teaspoons vegetable oil
​
-
Optional Toppings:
-
Fresh blueberries or strawberries
​
Directions
-
In a large bowl, stir together flour, baking powder and salt; mix until evenly combined.
-
Pour the buttermilk in a bowl; add eggs, vanilla and 2 tablespoons oil. Add ricotta, sugar and lemon; gently stir to combine using a wire whisk.
-
Add flour mixture to milk bowl; continue to fold the ingredients to evenly combine until just a few lumps remains in the batter. Do not over mix.
-
Heat 1/4 teaspoon oil on hot griddle. using a ladle, scoop batter from bowl and pour onto hot griddle until a 6" pancake forms. Make at least 4 pancakes at a time.
-
Cook 2-1/2 minutes until edges are dry and puffy. Flip pancakes and cook 1-1/2 minutes until done.
-
Place butter on pancakes and serve on platter. Place fresh fruit on top.
