1.5.16
It’s very much winter now and as us on the east coast begin to snuggle more and more into cozy sweaters and scarves, there’s one thing we will not give up, brunch. When I have a weekend morning with Phil, we love to take advantage of that and make a decadent breakfast and drink coffee or mimosas together. Not too long ago I made some pancakes and man were they fluffy and delicious.
If it’s not broke, don’t fix it. I used a recipe I found and did almost nothing to it because it sounded perfect to me.
The pancake ingredients
These pancakes were so so good. And if people say you can’t save batter for a few days you tell them to shut their filthy mouths. We made breakfast two mornings later with this batter and it was just as delicious as we definitely lived to tell the tale. I even shaved chocolate into for fun. And using my crepe pan was perfect to make these, didn’t burn, and I did one quick spray with coconut oil on the pan and nothing stuck.
Lemon Ricotta Pancakes
Ingredients
- 1 1/2 cups AP flour
- 3 1/2 Tbsp white granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg (not pictured, an afterthought)
- 1 cup milk
- 1 cup ricotta
- 3 large eggs
- 1 Tbsp lemon zest
- 1/4 cup fresh lemon juice
- 2 Tbsp butter, melted
Instructions
- Whisk together all dry ingredients (except lemon zest) in a large mixing bowl, set aside
- In a sperate bowl, whisk together milk, ricotta and eggs
- Add in lemon juice, lemon zest and melted butter and whisk thoroughly
- Create a well in the center of your dry ingredients and pour in wet ingredients, whisking together until just combined
- On a non stick skilled, electric griddle, or crepe pan (what I used), on medium heat, scoop batter into 1/4 cup portions and cook until tiny bubbles begins to appear on top, then flip and cook for another 2-3 minutes
P.S.
*This recipe makes a LOT of pancakes. Great for having friends over. BUT, if you don’t want to waste it, wrap the bowl with the batter in plastic wrap tightly and save to use up to 48 hours.
Adapted from Cooking Classy
