Friday, July 27, 2012

Ricotta Pancakes....Fluffy and Velvety!

I woke up with a taste for pancakes... fluffy, velvety ricotta pancakes! I've just tested this recipe, and it is beyond wonderful! Especially when you add blueberries or dark chocolate chips.

Ricotta Pancakes
Servings: 4 pancakes

  • 1 cup ricotta
  • 1 cup plain yogurt 
  • 3 eggs
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • Salt
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • Butter or grapeseed or other neutral oil as needed.
Beat together the ricotta, yogurt and egg yolks. Combine baking soda, flour, salt, sugar and eggs.  
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest.
Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately with maple syrup (and have some blueberries, peanut butter or dark chocolate chips on top!).

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