Happy Saturday. If you are like me then you know that whenever you have a dish that calls for ricotta there is always leftovers that you need to use up. This happens with so many items in my kitchen and I always need good recipes to make sure the food does not go to waste. Well, enter the ricotta pancakes 🙂 The ricotta gives the pancakes a rich texture and adds lots of protein as well. These are not just like any pancakes , they are moist, fluffy and delicious and they can be served with maple syrup or what I prefer, a fruit topping. This recipe is strictly sticking to the pancakes but there are many great recipes online for your own homemade blueberry sauce (and it is super easy)! Great way to use up that leftover ricotta and the perfect way to start the weekend.
Lemon Ricotta Pancakes
- 3/4 cups of cold water
- 1/2 tsp baking soda
- 1/2 cup of ricotta cheese (full fat preferably)
- 1 tsp of grated lemon zest
- the juice of 1/2 of a lemon squeezed
- 1 large egg
- 1 tbsp of sugar
- 1 tbsp of vegetable oil
- 1/4 tsp of vanilla extract
- 1 tbsp of melted butter
- 2 cups of self rising flour (or to make self rising flour just use 2 cups of all purpose flour plus 2 tsp of baking powder and 1 tsp of salt)
- Step 1 In a medium bowl, add water and baking soda and mix together. Next add your lemon zest, lemon juice, ricotta, egg, vanilla, vegetable oil and sugar and mix until smooth. Now add your melted butter and your flour and mix until there are no lumps (but do not over mix). Let the batter stand for about 20 minutes.
- Step 2 Pre-heat a large skillet or griddle on medium heat and add a little butter or oil so the pancakes don’t stick. Scoop out the batter with an ice cream scoop or scoop about 1/4 cup of batter per pancake and cook until you start to see bubbles appearing. The first batch of pancakes never look as good so don’t worry 🙂 Flip the pancakes and cook for another minute or until they are brown.
- Step 3 Top your pancakes with powdered sugar, maple syrup or fruit sauce and enjoy!