I once told my mom I wanted to own a diner and that I’d serve lemon ricotta pancakes with fresh blueberries. It would be a cute story if I was five when I said but I think it was like, two years ago. Anyway, these are the pancakes I would serve. They’re moist (I know, everyone hates that word, but find me one that works in it’s place and I’ll use it) for sure but still rise to a nice fluffy height, still seeming light somehow.
I was telling my best friend on the phone at 7 in the morning when I was making them that there was only 1 cup of flour in the whole batter and she didn’t believe me that they were rising well. I took a picture of them on the griddle and sent it…she responded, “wow, you’re right”. When I served up my photo plate to Tessa she was absolutely groaning in delight. Most people aren’t using their lemon zester prior to 9 am unless it’s a weekend or a holiday but I assure you that in this case, it’s worth it.
Lemon Ricotta Pancakes
Makes about 10
1/2 c. buttermilk
1 c. ricotta cheese
2 tbsp. avocado or vegetable oil
2 large eggs
1/2 tsp. vanilla
2 tsp. lemon zest (from 1 lemon)
1 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. sugar
- Whisk buttermilk, ricotta, avocado oil, eggs, vanilla and lemon zest in a medium mixing bowl.
- In a second, smaller bowl, whisk flour, baking powder, baking soda, salt and sugar until combined.
- Add wet to dries and fold to combine.
- Heat skillet over medium low heat and coat with butter or oil. Add batter in rounds, flip when golden brown. Brown on second side and serve, with butter and syrup (and fresh blueberries, ideally).
