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Lemon Ricotta Pancakes
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup polenta
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup part-skim ricotta cheese (such as Calabro)
- 2 teaspoons grated lemon zest (2 lemons)
- 2 eggs
- Grapeseed oil
- Maple syrup (warmed, for serving)
Instructions
- This recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.
- In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
- Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
- With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 8 grams
- Protein
- 3 grams
- Fat
- 21 grams
- Saturated Fat
- 2 grams
- Sodium
- 246 milligrams
- Fiber
- 4 grams
- Sugar
- 2 grams
1 comment
The pancakes were delicious. Very light and fluffy with a very subtly lemon flavor. It was my first time making them so I only went with the two teaspoons of lemon zest that the recipe called for. I will definitely make them again except with the zest of two lemons.