Extra ricotta, lemon zest, powdered sugar & blueberries
Grab two bowls, one large, one medium.
In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
In the medium bowl, add the milk and ricotta and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice and lemon zest.
Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!
Melt or brush butter onto a large griddle and heat to medium.
Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.
Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
What kind of ricotta? - I use a lower fat ricotta, but not not fat free. All versions will work, but I've found the fat free just doesn't taste good. You can make your own ricotta too, if you wish!
Don't over-mix batter - use separate bowls for wet and dry ingredients (so you don't over-mix resulting in tough pancakes).
What do lemon ricotta pancakes taste like? - Tart but sweet! They have a definite tang due to the lemon juice and zest. They're fluffier than regular buttermilk pancakes.
What goes with lemon ricotta pancakes? Whatever you fancy! I dust mine with powdered sugar, some extra ricotta, a little zest... and a few blueberries. Sometimes maple syrup. You can do raspberries too, they work really well with these pancakes. Whipped cream is also a good choice!