Lemon ricotta hotcakes

Ingredients

  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp lemon zest (1 lemon)
  • 1/2 cup buttermilk
  • 1 cup ricotta cheese, drained
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/2 tsp vanilla extract

Method

  1. Whisk together the flour, baking powder, baking soda, sugar, salt and lemon zest in one bowl
  2. Whisk together the buttermilk, ricotta, melted butter, eggs and vanilla in another bowl
  3. Add the dry ingredients to the wet mixture and whisk until no flour remains (mixture should remain lumpy)
  4. Heat 1/2 tsp oil in a heavy skillet over medium-high heat until the oil shimmers. Reduce heat to medium and wipe out the skillet with a paper towel.
  5. Cook pancakes 4 at a time using a 1/4 cup measure. Cook until bubbles appear and the bottom surface is golden brown (2-3 minutes). Flip and cook until the second side is golden brown (2 minutes).

Notes

Serve with maple syrup.

Use high-quality fresh ricotta - ingredients should only be milk, salt and acid starter. Gum-stabilizers weep as they cook and result in watery pancakes.

You can substitute buttermilk by adding 1/2 tbsp lemon juice or white vinegar to a 1/2 cup measure, topping it up with whole milk and letting it stand for 5 minutes.