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Quick: Before it gets too hot outside, you need to make these lemon ricotta pancakes and have them for brunch on your patio. Or deck. Or front stoop. Wherever you can feel the sun on your skin and enjoy a short stack without a small dog, pigeon, or crazed neighbor bothering you. It’s a must, just because these pancakes are the epitome of spring.
They’re so light and fluffy, thanks to that whipped ricotta, and the lemon zest makes them taste bright and citrusy (without veering into “Did I accidentally mix in Pine Sol?” territory). They’re sweet, reminding me of the world’s most delicate cake, but not cloying. Just refreshing. You don’t feel like you’re bogged down and heading into a carb-coma after eating them, especially if you pair it with orange slices or other fresh fruit.
Some lemon ricotta pancake recipes call for milk, self-rising flour, or separating and whipping the egg whites and yolks. This batch doesn’t need any of those frills to taste gourmet.
Ingredients
- 1 c all-purpose flour
- 1 tsp baking powder
- 3/4 c cold water
- 1 tsp baking soda
- juice of 1 lemon
- zest of 1 lemon
- 1/2 c ricotta
- 1 tbsp sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3 tbsp melted butter (plus more for greasing pan)
Instructions
- In a small bowl, combine flour and baking powder. Set aside.
- In a large mixing bowl, combine water and baking soda, whisking until mostly dissolved. Add zest, lemon juice, ricotta, egg, sugar and vanilla, whisking until combined and all lumps of ricotta have been broken up. Whisk in melted butter.
- Stir in flour mixture until just combined.
- Using a 1/4-cup measure, ladle pancake batter onto a warm, greased frying pan set over medium-low heat. Form pancakes about 1/2" apart; depending on the size of your pan, you may only be able to do 1-2 at a time.
- Cook until bubbles start to form around edges of pancake and the perimeter of the pancake starts to puff up, forming a lip around the edge. Flip pancake and cook until lightly golden on both sides. Serve with maple syrup.
