Lemon Ricotta Pancakes
fromcooking.nytimes.comcooking.nytimes.com/recipes/1022931-lemon-ricotta-pancakes
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they’re fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below. (Watch the video of Genevieve Ko making lemon ricotta pancakes here.)
Ingredients
Instructions
Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar.
Using your fingers, gently rub the zest into the sugar.
Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top.
Next, add the ricotta, buttermilk and butter, and whisk until well blended.
Add the flour mixture and gently stir until no traces of flour remain.
Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Nutrition
- Calories
- 136
- Unsaturated Fat Content
- 2 grams
- Carbohydrate Content
- 17 grams
- Fat Content
- 6 grams
- Fiber Content
- 1 gram
- Protein Content
- 5 grams
- Saturated Fat Content
- 3 grams
- Sodium Content
- 170 milligrams
- Sugar Content
- 6 grams
- Trans Fat Content
- 0 grams
