Wildflower Bread Fresh Lemon Ricotta Pancakes
Ingredients
- 2 eggs
- 1 cup ricotta cheese (about 200 grams)
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup water (additional may be needed to thin batter)
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toppings
- Fresh whipped cream, fresh berries, powdered sugar
Instructions
- In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
- Add the water and whisk again.
- Add the flour, baking soda, baking powder, and salt to the bowl all at once.
- Using a spatula, fold together just until the wet and dry ingredients are incorporated. Do not overmix.
- Let the batter sit for a couple of minutes.
- Heat griddle to medium high heat or 350 degrees while pancake batter is resting.
- Grease hot griddle with butter.
- Using a 1/4 cup measure, scoop the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once.
- The pancake is done when the pancake springs back in the middle when lightly touched. If the batter is too thick, thin with a little water or milk.
- Serve immediately, sprinkled with powdered sugar, fresh whipped cream, and berries.
Notes
- It's best to use room temperature eggs and ricotta. One way to bring ingredients to room temperature is by placing them on the counter; but if time is a factor, simply place whole eggs and the tub of ricotta in a shallow pan of warm water.
- Bottled lemon juice may be substituted, but fresh is best.
- The batter should be similar to the consistency of a cake batter that can barely be poured.
- This recipe is easily doubled. If doubling, use 3 eggs instead of 4.