Lemon Ricotta Pancakes
I didn't always like pancakes. As a kid, I couldn't stand them. I remember as a teen babysitting for my aunt at her house and staying overnight. The next morning she made pancakes for everyone. My heart dropped. I ate them because I was raised to be polite, but hated every bite. I was around 16 at the time. A few years later, in college, my thoughts on pancakes changed. I discovered strawberry syrup with fresh strawberries in them. All of a sudden, those pancakes tasted amazing. It seems that it wasn't the pancakes I didn't like, but rather, maple (flavored) syrup.
Since that time, I always buy flavored syrups. Not maple, not Aunt Jemima, or any variation. However, I can eat those syrups. I just prefer not.
Now I will happily make pancakes and eat them too. Recently, I started a new tradition in my home called Pancake Friday. Every Friday I will make pancakes for my family. Since I love variety, I don't usually make the same pancakes two weeks in a row. I keep trying new recipes.
In my journey of trying out new pancake recipes, I have discovered a love for Lemon Ricotta Pancakes. I never realized how tasty ricotta can make a pancake taste. These pancakes are tasty, light, and fluffy! The perfect combination.
To start these off, I mixed together all my dry ingredients: 1 cup cake flour, 1 Tbsp baking powder, pinch of ground nutmeg, 1/4 tsp salt and 4 Tbsp sugar.
The cake flour is magic for any pancakes you make. It makes a huge difference, making your pancakes super light and fluffy. Regular flour works, but the pancakes tend to be heavier and more dense.
Next, I whisked together the wet ingredients: 1 cup ricotta, 2 eggs, 1/3 cup milk (I use 2%), and the zest and juice of one lemon (remember: fresh is best!).
Once the wet ingredients were well blended, I poured them into the dry and mixed together until they were well combined. The mixture does not need to be smooth. In fact, you don't want that. Lumping batter makes fabulous pancakes!
To make my pancakes, I use my electric skillet. It gives me an even temperature throughout, and I can cook a few pancakes at once. I sprayed my skillet with cooking spray and let it warm up before I began. Using a small ladle, I spooned batter onto the griddle and cooked the pancakes until they were brown on both sides.
I served my pancakes with butter and our favorite syrups, my strawberry and my husband's maple. Beyond delicious! Scrumptious!
Originally posted on Adventures of a Jayhawk Mommy
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