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Lemon Ricotta Pancakes with Blackberry Molasses Syrup Sweet Savant America's best food blog Atlanta food blogger
Demetra Overton

Lemon Ricotta Pancakes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 24 pancakes
Ingredients Method

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 cup whole milk ricotta cheese
  • 1 cup milk whole or 2 percent
  • 1 lemon juice and zest
  • 2 eggs
  • 3 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Method
 

  1. Melt the butter
  2. Wash, dry, zest and juice the lemon. You should have 3 tablespoons of lemon juice
  3. In a large bowl combine ricotta, milk, lemon juice, lemon zest, eggs, vanilla and sugar. Stir to combine until mostly smooth.
  4. Sift together the flour, baking powder, baking soda and salt and stir them into the wet ingredients
  5. Stir in the butter
  6. Heat your griddle or pan and cook the pancakes for 2-3 minutes per side
  7. Hold the cooked pancakes in a warm (about 170 degrees) oven until all of the pancakes are finished