Lemon Ricotta Pancakes
I'll show you my tricks for making the fluffiest and tastiest pancakes ever with my Lemon Ricotta Pancakes.
Equipment
- 1 non-stick sautè pan 12-inch, substitute an indoor griddle pan
- 1 rubber spatula
- 1 mixing bowl Large
- 1 rimmed baking sheet pan
- 1 Microplane
Ingredients
- 1 cup pancake mix (complete box mix, only requires water)
- 3/4 cup water
- 1/4 cup whole milk ricotta cheese Room temperature
- 1 lemon Zested
- 1 pinch kosher salt
- 1 tbsp pure vanilla extract
- 8 tbsps butter Unsalted
Instructions
- Preheat oven to 200°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 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, and mix until the batter 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, and 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. Use a 1/4 cup (or a ladle of equivalent size) of batter at a time in the pan.Allow the pancake(s) to cook properly. Do not rush or flip too early. Let the underside cook to a beautiful golden brown. When bubbles start forming on top and around the surface (the 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 a tablespoon of butter to the pan for each pancake until all the batter is used.There you have it, my Lemon Ricotta Pancakes.
Notes
1) While making the remainder of the pancakes, place the pancakes on a rimmed baking sheet in the oven to keep warm. Also, use REAL maple syrup; it makes a big difference.
2) 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 serving.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.