Lemon Ricotta Pancakes
These bright and lemony pancakes get an amazing texture from fluffy ricotta. Perfect summer brunch fare!
Lemon Ricotta Pancakes
Prep Time
Cook Time
Inactive Time
Total Time
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.
Photo Credit: Food Network
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.
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.