I didn’t always like pancakes. As a kid, I couldn’t stand them. I remember as a teen babysitting for my aunt at her house and staying overnight. The next morning she made pancakes for everyone. My heart dropped. I ate them because I was raised to be polite, but hated every bite. I was around 16 at the time. A few years later, in college, my thoughts on pancakes changed. I discovered strawberry syrup with fresh strawberries in them. All of a sudden, those pancakes tasted amazing. It seems that it wasn’t the pancakes I didn’t like, but rather, maple (flavored) syrup.
Since that time, I always buy flavored syrups. Not maple, not Aunt Jemima, or any variation. However, I can eat those syrups. I just prefer not.
Now I will happily make pancakes and eat them too. Recently, I started a new tradition in my home called Pancake Friday. Every Friday I will make pancakes for my family. Since I love variety, I don’t usually make the same pancakes two weeks in a row. I keep trying new recipes.
In my journey of trying out new pancake recipes, I have discovered a love for Lemon Ricotta Pancakes. I never realized how tasty ricotta can make a pancake taste. These pancakes are tasty, light, and fluffy! The perfect combination.
To start these off, I mixed together all my dry ingredients: 1 cup Cake flour, 1 Tbsp baking powder, pinch of ground nutmeg, 1/4 tsp salt, and 4 Tbsp sugar.
The cake flour is magic for any pancakes you make. It makes a huge difference; making your pancakes super light and fluffy. Regular flour works, but the pancakes tend to be heavier and more dense.
Next, I whisked together the wet ingredients: 1 cup ricotta, 2 eggs, 1/3 cup milk (I use 2%), and the zest and juice of one lemon (remember: fresh is best!).
Once the wet ingredients were well-blended, I poured them into the dry and mixed together until they were well-combined. The mixture does not need to be smooth. In fact, you don’t want that. Lumping batter makes fabulous pancakes!
To make my pancakes, I use my electric skillet. It gives me an even temperature throughout, and I can cook a few pancakes at once. I sprayed my skillet with cooking spray and let it warm up before I began. Using a small ladle, I spooned batter onto the griddle and cooked the pancakes until they were brown on both sides.
I served my pancakes with butter and our favorite syrups, my strawberry and my husband’s maple. Beyond delicious! Scrumptious!
- 1 cup cake flour
- 1 Tbsp baking powder
- 1 pinch ground nutmeg
- 1/4 tsp salt
- 4 Tbsp sugar
- 1 cup ricotta
- 2 eggs
- 1/3 c milk
- 1 lemon (zest and juice)
- Cooking spray
- Combine dry ingredients.
- Mix together wet ingredients and lemon zest in a separate bowl.
- Mix wet ingredients with dry until combined.
- Spray skillet/griddle with cooking spray.
- Cook pancakes until brown on both sides.