Ingredients
- 1½ C all-purpose flour
- 3 T sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 C buttermilk can substitute with whole milk
- 3/4 C ricotta cheese
- 3 lg. eggs at room temperature
- 1 tsp vanilla or same amount of vanilla paste
- 2 T butter, melted
- 1/4 C fresh lemon juice about 1 medium-sized lemon
- 2 T lemon zest about 1 medium-sized lemon
Instructions
- Preheat your griddle to medium heat or 275° - 300°℉. (see note)
- Whisk together the dry ingredients: flour, sugar, baking powder and soda, and salt.
- In a separate bowl, whisk together the buttermilk, ricotta, eggs, vanilla, lemon juice and butter until combined.
- Combine the milk mixture to the dry ingredients and mix until just combined. Fold in the lemon zest.
- Using a ¼ - ⅓ C measuring cup, pour the batter onto the skillet. Cook until bubbles start to appear and then gently flip over and cook until golden. Serve with a sprinkle of powdered sugar if desired. To keep any cooked pancakes warm before serving, place them in a 200℉ oven until ready to serve.
Notes
All griddles are different, but I prefer to keep the heat slightly lower for these pancakes than I would for regular ones.