My grandmother made pancakes she always added ricotta cheese to the batter. She didn’t necessarily always make them from scratch. She’d take help from the store when she could. Why measure all the ingredients you’ll need when there are great box mixes available for pancakes and all that work is done for you.
Don’t get me wrong, if you have the time to make the batter yourself that’s awesome. I take a little help from the grocery store whenever I can. The truth is adding a few extra ingredients to the box mix makes a huge difference. I’ll show you my tricks in making the fluffiest and tastiest pancakes ever with my Lemon Ricotta Pancakes.
Prep Time: 5 minutes
Cook Time: approx. 5 to 6 minutes per pancake
Total Time: 25 minutes
Yields: 4 silver dollar pancakes (approx. 6-inches in diameter)
Equipment: 1 (12-inch) non-stick sautè pan, indoor griddle pan, rubber spatula, large mixing bowl, whisk, 1 rimmed baking sheet pan
1 cup of pancake mix (complete box mix, only requires water)
3/4 cup of water
1/4 cup whole milk ricotta cheese, room temperature
zest of 1 lemon
Pinch of Kosher salt
1 tablespoon of pure vanilla extract
1 stick of butter, unsalted
Preheat oven to 200-degrees F.
The box mix calls for 1 cup of dry mix to 3/4 cup of water.
Starting with the wet ingredients, add the zest of one lemon, water, pure vanilla extract, and room temperature ricotta. Mix together really well until there are no lumps, and the water has a milky appearance.
Next, slowly add the dry ingredients (box mix plus Kosher salt) to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.
Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of unsalted butter.
Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.
Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5 to 6 minutes or until lightly golden brown. Times may vary slightly.
Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.
There you have it, my Lemon Ricotta Pancakes.
NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.
Note: While making the remainder of the pancakes, place the pancakes on a rimmed baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.