Imagine waking up to the heavenly aroma of fresh lemons intertwined with sweet Madeira sauce. You rub your sleepy eyes and saunter into the kitchen to find a stack of the fluffiest, most delectable pancakes you’ve ever seen. A droplet of syrup trickles down the sides, glistening in the morning light. This isn’t just any stack of pancakes – these are Lemon Ricotta Pancakes, a breakfast indulgence that will take your taste buds on an unforgettable journey of gastronomical delight.
Imagine the first bite – a perfect symphony of flavors as the zing of fresh lemons playfully dances with the creamy, full-bodied flavor of ricotta cheese. Your senses are awakened by the harmonious blend of both sweet and tart. Experience the indulgence of each forkful as the fluffy pancake melts into your mouth, leaving you craving for more.
Now, imagine creating this incredible morning indulgence right in your own kitchen. Here’s how:
Ingredients
3/4 cup flour
3 large eggs
3/4 cup whole milk ricotta
1/4 cup buttermilk
1/2 tsp baking powder
3/4 tsp fine sea salt
1/4 cup sugar
1 lemon
1 1/2 tsp vanilla extract
4 tbsp butter
Method
In a small bowl, combine the flour, baking powder, and salt.
In a large bowl, add the sugar and zest the lemon over top of the sugar.
Add the vanilla and whisk to combine.
Add the eggs and whisk until frothy.
Add the ricotta, buttermilk, and 2 tbsp of the butter and whisk until smooth.
Add the flour mixture and stir until fully incorporated.
Heat a large skillet over medium low heat.
Generously butter the skillet and pour 1/4 cups of the batter into skillet without crowding the pancakes.
Cook for about 2 minutes per side, or until nicely browned.
Serve warm with maple syrup and butter.
