Lemon Ricotta Pancakes Recipe by Ricardo
Cooking Instructions 20 minutes 1 Whisk the flour, baking powder and salt in a small bowl. 2 Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using a rubber spatula or your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain. 3 Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm with syrup and more lemon zest if you'd like. 1 Whisk the flour, baking powder and salt in a small bowl. 1 Whisk the flour, baking powder and salt in a small bowl. 2 Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using a rubber spatula or your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain. 2 Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using a rubber spatula or your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain. 3 Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm with syrup and more lemon zest if you'd like. 3 Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm with syrup and more lemon zest if you'd like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Momma's Meat Balls Chocolate Pecan No Bake Cookies Vegan Nacho Cheese sauce Fried Pork Chop Meat & Potato Hash Momma's Meat Balls Chocolate Pecan No Bake Cookies Vegan Nacho Cheese sauce Fried Pork Chop Meat & Potato Hash Kesari Sheera Plantain platter How To Make Hand beaten Fluffy Coffee? Green chili chicken Kaleji Lamb chops with onions and green pepper Banana Crumb Muffins Orange juice fruit chat Fresh fruit and veggies salad Perfect Chocolate Chip Cookies Kesari Sheera Plantain platter How To Make Hand beaten Fluffy Coffee? Green chili chicken Kaleji Lamb chops with onions and green pepper Banana Crumb Muffins Orange juice fruit chat Fresh fruit and veggies salad Perfect Chocolate Chip Cookies