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