Ingredients
1 1/2 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. granulated sugar
1 tsp. kosher salt
3/4 c. whole milk
1/2 c. ricotta
2 large eggs
1 tsp. pure vanilla extract
Juice and zest of 1 lemon
Butter, for cooking
Maple syrup, for serving
Powdered sugar, for serving
Preparation
Step 1In a large bowl, whisk together flour, baking powder, sugar, and salt. Step 2In a separate bowl, whisk together milk and ricotta, then add eggs, one at a time. Stir in vanilla, lemon juice, and zest. Step 3Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Step 4Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes. Flip and cook other side until golden, another 3 minutes. Step 5Repeat with remaining batter. Step 6Serve with maple syrup and powdered sugar.
What kind of ricotta should you use? We almost always use full-fat ricotta. It’s richer and way more flavorful. Part-skim works just fine here, though. You do you. Hosting brunch? Serve these pancakes with Lemon-Blueberry Mimosas (aka “lemosas”).
