Pancakes. Sweet stuff for brekky in general… not generally my jam, but occasionally, something is so special you must make an exception. I’ll do nearly anything for Ina. I will do actually anything for lemons and ricotta is always nice. So, one sleepy Saturday, this recipe found it’s way into my skillet, all thanks to a rogue container of ricotta that never was used in a previously planned recipe.

While these were nice, fluffy, lemony, they didn’t totally blow my mind. Though, later in the day, I will say that I found myself craving one and after breaking off a bite of one in the fridge… maybe they’re even tastier cold… Ina calls for figs in her recipe, but as I didn’t have any in the fridge, I omitted. But that’s not the saying anyway. When life gives you lemons, whisk them with soft cheese and make pancakes?

Ina’s Lemon Ricotta Pancakes

• 1 c. ricotta
• 1 c. buttermilk
• 1/4 c. sugar
• 1.5 T. lemon zest, plus more for serving
• 1/4 c. lemon juice
• 1/2 tsp. vanilla
• 1.25 c. flour
• 1/4 cornstarch
• 1 T. baking powder
• 1.5 tsp. Kosher salt
• Butter for frying

1. Whisk together ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla.
2. With a rubber spatula stir in in flour, cornstarch, baking powder, and salt until just combined.
3. Set aside for 5 minutes.
4. Heat saute pan over medium-high heat. Add a pat of butter to coat the surface.
5. With an ice cream scoop, drop pancake batter into pan. Cook until bubble form on pancake surface, then flip until done.
6. Drain on paper towels.
7. Serve warm with more lemon zest and other pancake-y ecoutrements.