Zesty lemon ricotta pancakes
Ingredients
Lemon Ricotta
- 4 oz full fat ricotta
- 1/2 lemon juiced
- 1 lemon zested
- 1 tbsp sugar
- 1 tsp vanilla paste
Pancakes
- 1 cup all purpose flour
- 1/8 cup granulated sugar
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1 pinch salt
- 1 cup whole milk
- 1/2 egg beaten
- 1/8 cup butter melted
- 1 tsp vanilla bean paste
Toppings
- 1 cup fresh blueberries washed
- 1/4 cup powdered sugar
- 1 jar maple syrup for drizzling on top of pancakes
Instructions
Lemon Ricotta
- Using a zester, zest 1 whole lemon. Set aside the zest. Then juice 1/2 of the lemon and add to the zest, removing any seeds.
- Add together lemon juice, lemon zest, ricotta, vanilla bean paste, and sugar. Place mixture into a food processor and pulse for a few seconds until the mixture is smooth and creamy. Set aside.
Pancakes
- Combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix them together using a whisk to break up any clumps. Set aside.
- Melt butter in the microwave -approximately 30 seconds. Set aside and allow to cool. When butter is cooled, combine with other wet ingredients: egg, milk, and vanilla bean paste. Combine until well mixed.
- Mix dry ingredients with wet ingredients. Combine with a whisk, but do not overmix. If the batter is too dry, add extra milk. Set aside at least 30 minutes.
- Heat a skillet on medium. Add in oil. When the oil becomes somewhat shimmery and loose, use a clean paper towel to wipe off excess oil. Then turn heat to low. Add in a ladle or 1/4 cup of pancake batter into the pan. After about 1 minute, when the surface of the batter begins to bubble, flip your pancake onto the other side. Allow to cook another 10 seconds, and then remove from the pan. Repeat until you have finished the batter.
Assembly
- Serve a generous dollop of lemon ricotta on top of the stack of pancakes. Using a sieve, dust powdered sugar on top of the pancakes. Then top with fresh blueberries. Serve with real maple syrup.