Lemon Ricotta Pancakes are melt-in-your-mouth tender pancakes that are almost crepe-like with a hint of lemon. This is how to put a delightful spin on breakfast or brunch.
Alison: That Which Nourishes
Serves: varies
Grocery List
3 eggs
2 c. buttermilk (or 1 T. vinegar plus milk to make 2 cups)
3 T. sugar
1 c. ricotta cheese
1¾ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
½ tsp. salt
½ tsp. lemon extract
Zest of one lemon
Here's how...
Separate egg yolks from whites.
In a large bowl mix the egg yolks, buttermilk, sugar, and ricotta cheese until combined.
Add in the flour, baking soda, baking powder, salt, and nutmeg as well as the lemon extract and zest.
Stir gently just until all ingredients are combined.
Whip egg yolks until frothy and gently fold into the mixture.
Heat a griddle or skillet to 350 degrees.
Pour batter by ¼ c. or so and cook until bubbles come to the top and burst. Flip and cook until golden brown.
Remove to a platter and keep in a 170 degree oven until all are done and it is time to serve.
Serve with lemon curd and fresh berries.
For homemade lemon curd see blog post.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/lemon-ricotta-pancakes/