Lemon Ricotta Pancakes
Now that I'm a bit more of a homebody these days, I've taken to making pancakes for my guys once in a while. Many years ago I had the most incredible Lemon Ricotta pancakes at the Hangar B eatery in Chatham, MA, and I've dreamed of them ever since. Kenji Lopez to the rescue! His recipe is super delicious, and starts with a basic dry pancake mix that you can make in bulk and store for a while so that the morning process takes a little less time. My husband isn't a big breakfast-foods fan, nor does he particularly loved baked goods / sweets, but with only 1/2TB added sugar for this 12-pancake recipe, he says that they taste like cake.
ALSO - I discovered recently that this batter actually will store quite well in the fridge for a day, so if you end up with leftovers and you'd rather have fresh pancakes, or if you want to make the batter the night before so all you have to do in the morning is cook them, go for it!
Adapted from Kenji Lopez / Serious Eats
Makes 12 3" Pancakes
INGREDIENTS & SUPPLIES
Basic Dry Pancake Mix - makes twice as much as you need for the 12-pancake Lemon Ricotta recipe, so halve it if that's all you want to make, or store the rest for the next time:
10 ounces all-purpose flour (2.25 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon sugar
Lemon Ricotta Mix
1/2 cup buttermilk
1 cup ricotta cheese
2 Tablespoons melted unsalted butter
2 large eggs
1/2 teaspoon vanilla
Zest of one lemon (or another citrus fruit, or a combo, would also be lovely!)
Butter for the pan is optional, I don't use it because we have great non-stick skillets
2 Medium mixing bowls
Measuring spoons & cups
1/4 cup measure
Non-stick pan(s) or griddle - I use two next to each other to cook more at once
Oven-safe cooling rack
In a medium mixing bowl, whisk all the dry ingredients for the basic pancake mix together: 10oz AP flour, 1tsp baking powder, 1/2tsp baking soda, 1tsp kosher salt, and 1TB sugar.
Scoop out 1 cup of the mixture to use for your pancakes and save the rest in a sealed container for another time. OR - use all of it, and double the Lemon Ricotta recipe to make 24 pancakes.
Melt your 2TB butter, if you haven't already, and set aside.
In your other medium mixing bowl and using the same whisk, whisk your 2 eggs until fully combined.
Add 1/2 cup buttermilk, 1 cup ricotta, and 1/2 tsp vanilla, and whisk thoroughly until combined.
Stream in your 2TB melted butter as you whisk - mixing at the same time as slowly pouring it in will help it come together especially if your butter is still a bit warm, since you're mixing it into likely cold liquid and you don't want it to seize up.
Add your 1c dry mix and zest your lemon straight into the bowl.
Whisk together until combined and there are no streaks of flour left, but don't overmix. Some small lumps are okay.
Heat your non-stick pan(s) on medium for 2-3 minutes, turn your oven on to the warm/hold setting and put the cooling rack inside the oven. If you're worried about your pancakes sticking, add a little butter to the pan, but you definitely don't need it if your pans are good and the pancakes will brown more evenly without it.
Using your 1/4 cup scoop, scoop the batter into the pans - try not to overcrowd them. There shouldn't be more than 3-4 pancakes per pan, depending on its size.
Cook the pancakes until there are popping bubbles all over the tops - not just at the edges - probably about 3-4 minutes. Flip them and cook 1-2 minutes more on the other side, then transfer them to the oven to stay warm until you're done cooking the rest.
Enjoy on their own, or with your preferred pancake accompaniments!