Lemon Ricotta Pancakes

  • Recipe by: Genevieve Ko, adapted by Laura Sorkin
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: Roughly 4-6 servings

In the test kitchen at work, we trial pancake recipes often, as you might imagine. I was looking for a Lemon Ricotta Pancake recipe that was special enough for our new Blueberry Lemon Maple Syrup and found this one which exceeded expectations. It has since become part of our Cook the New York Times series in which we trial recipes from the Times that use maple, usually giving it our own twist. The recipe by Genevieve Ko uses both ricotta and buttermilk for a pancake that has both flavor and character. The lemon rind brings out the lemon in our syrup and even Ms. Ko recommends topping it with blueberry syrup. We might have changed a few minor things, but basically, we have no notes.

Lemon Ricotta Pancakes

Ingredients

  • ¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp salt
  • ¼ cup granulated sugar
  • Zest from 1 lemon
  • 1½ tsp vanilla 
  • 3 eggs
  • ¾ cup whole-milk ricotta
  • ¼ cup buttermilk
  • 2 Tbsp butter, melted, plus more for the pan and for serving

Instructions

  • Stir together the flour, baking powder and salt in a small bowl. 
  • Add the sugar and lemon zest to a large bowl and mash together with a fork. 
  • Whisk in the vanilla and eggs.
  • Add the ricotta, buttermilk, and butter, and whisk again.
  • Add the flour mixture and gently stir until no traces of flour remain.
  • Heat a pan or griddle to medium level and then add a pat of butter, coating the whole surface.  Pour ¼ cup batter onto the pan and 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 remaining batter. Serve warm, slathered with butter and Runamok Blueberry Lemon Maple

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