L E M O N   R I C O T TA

PA N C A K E S
4 S E RVI N G S (A PP RO XI MAT E LY 1 0 PAN C AK ES ) prep time 5   M I N S
cook time 3 0   M I N S total time 3 5   M I N S
 

Soft and fluffy ricotta pancakes infused with great lemon

zest flavor... perfect for a special occasion breakfast, but
easy enough to make every day!
author:   T H E   C H U N K Y   C H E F

INGREDIENTS
1-3/4 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1-1/2 cups buttermilk
2 eggs
1 tsp vanilla extract
2 Tbsp vegetable oil
2 cups ricotta cheese
4 Tbsp granulated sugar
2 Tbsp lemon zest
Butter for griddle

INSTRUCTIONS
1. Add flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside.
2. To another large mixing bowl, add buttermilk, eggs, vanilla and vegetable oil. Whisk to very
loosely combine.
3. Add sugar, lemon zest and ricotta cheese and whisk to incorporate well.
4. Pour dry ingredients into the wet and use a rubber spatula to fold everything together.
5. You want your batter to be slightly lumpy. Be careful not to overmix; batter will be thick.
6. Heat a bit of butter on a griddle or pan heated over MED-LOW heat. Use a 1/3 cup measuring cup
to ladle batter onto griddle or pan, then smooth it out in a concentric circle motion to form an even
layer of batter.
7. Heat for approximately 2 minutes, or until you see the edges of the pancake are set and appear dry,
and air bubbles are forming over the top surface of the batter.
8. Flip pancake over and cook another minute, until cooked through.
9. Remove to a plate and repeat with remaining batter.
10. Serve with a sprinkle of powdered sugar, maple syrup, fresh fruit, or any combination of those.

RECIPE NOTES
1. Recipe from The Cheesecake Factory

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