Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Ricotta Pancakes

on June 13, 2016

2016-05-20 11.47.12

2016-05-23 12.24.19-1

My grandmother always added ricotta cheese to pancake batter. She didn’t necessarily always make them from scratch. She’d take help from the store when she could. I took this cue from her. Don’t get me wrong, if you have the time to make the batter yourself that’s awesome. I use help from the store whenever I can. Truth be told, there are some really great box mixes available now, they just need a little extra love added to them. I’ll show you my tricks in making the fluffiest and tastiest pancakes ever.

Basically, the box mix calls for 1 cup of dry mix to 3/4’s cup of water. Starting with the wet ingredients, I’m adding in the zest of a lemon, 1 tablespoon of a pure vanilla extract, and 1/4 cup of ricotta. I mix those ingredients together really well until there are no lumps, and the water has a milky appearance. Next, slowly whisk in the dry mix just until the batter comes together. Set the bowl aside while preparing the non-stick pan.

On medium heat, add 1 tablespoon of unsalted butter. I like to make a tester pancake first. You know how the first one never turns out right?… That’s why I do this. It also gets the pan evenly preheated. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.

Lower the stove dial to medium-low. Then add 2 tablespoons of butter to the pan, swishing the butter all around the bottom. Immediately add in a small ladle of the batter, about 4″ in diameter. Once you see air bubbles all over the top of the pancake, it’s ready to flip. The times may vary slightly. You want the pancakes cooked completely on the inside, and on med-low heat, it may take a minute or two longer. Don’t rush the process, it will be worth it.

Cook for about 3 minutes on the first side and another 2-3 minutes on the second side, making both sides golden brown. Adding an additional 1 tablespoon of butter, to the pan, for each pancake you make. Repeat the process for the remainder of the batter.

Note: While making the remainder of the pancakes, place the pancakes on a baking sheet in a warm preheated oven, 200 degrees F. Also use a real maple syrup, it makes a big difference.

Yields: 4 silver dollar pancakes ( about 6″ in diameter)
Prep Time: 5 minutes
Cook Time: 5-6 minutes per cake

1 cup of pancake mix (box mix that only requires water)
3/4’s cup of water
zest of a lemon
1 tablespoon of pure vanilla extract
1 stick of unsalted butter




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