Lemon Ricotta Pancakes

Name: How to cook Lemon Ricotta Pancakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 small pancakes
Cuisine: Us

Introduce

Chef :

Ricardo

Lemon Ricotta Pancakes

La Bergamonte, in New York City, serves outstanding lemon ricotta pancakes. This recipe by food writer Genevieve Ko makes pancakes as good as La Bergamote’s.

Ingredient

Food ration :

12 small pancakes

Cooking time :

20 minutes

102 grams (3/4 cup)

buttermilk (or whole milk plus 2 teaspoons white vinegar or lemon juice)

28 grams (2 tablespoons)

unsalted butter, melted, plus more for cooking and serving

Cooking instructions

* Step 1

Whisk the flour, baking powder and salt in a small bowl.

* Step 2

Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.

* Step 3

Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm with syrup and more lemon zest if you’d like.