The most moist and delicious lemony pancakes! You don't even taste the ricotta, it just lends richness and moisture. These have been on of our favourites for years and I often make them when I have a half a carton of ricotta leftover. My favourite way to serve them is with warmed maple syrup and a dollop of blueberry jam or fresh blueberries.
- 1 1/2 cups all-purpose flour, scooped and levelled to measure
- 3 1/2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 3/4 cup ricotta (low fat or whole)
- 3 large eggs
- 1 tsp vanilla
- 1 - 2 tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp butter, melted
- Maple Syrup, Wild Blueberry Jam, fresh blueberries
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the centre of the bowl; set aside.
- In a separate bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
- Add butter, lemon zest and lemon juice to mixture and blend until well combined (it will look a little curdled).
- Pour liquid mixture into into flour mixture and whisk just until combined (batter should be slightly lumpy).
- Preheat a cast iron or non-stick skillet over medium high heat. Brush with a little soft butter. Pour 1/3 cup batter onto grill or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, about 5 minutes. Flip and cook on the opposite side until golden brown. Transfer to a plate in a warm oven.
- Once all cooked, serve warm dusted with icing sugar and drizzled with warm maple syrup or berry syrup (recipe follows). Makes 13 to 15 pancakes
Warm Blueberry Syrup: In a small saucepan combine 1 cup Provisions Wild Blueberry Jam with 1/4 cup water and 2 tsp lemon juice. Warm over low heat until warmed through.
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- Tags: Breakfasts, Desserts, Egg, How to zest any citrus, Light Fluffy Pancakes, Mother's Day, Vegetarian