Weekend Ritual: Lemon Ricotta Pancakes

Posted by on Jun 13, 2015 in Food | No Comments

For the past month or so, beginning around Thursday, my kids ask when I will be making “lemon cotta pancakes”.

It’s not unusual for me to make pancakes on the weekend, but I try to play up the variety in order to evolve their palates. I adapted this practice back when my oldest refused to take a bottle…like…ever. When he FINALLY agreed to drink from a cup around 12 months of age, he discovered the joy that a smoothie can bring. Truth be told, Lucas had no idea that there were bits of kale lurking between bits of banana and berries (our secret). I praise my kids often for eating almost anything I put in front of them. Then I scold them for running in the house. Balance. Enjoy this delicious recipe from Cooking Classy.

Screen shot 2015-06-12 at 10.53.11 PMScreen shot 2015-06-12 at 10.50.53 PMIngredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 3/4 cup ricotta*
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 Tbsp butter, melted


Preheat an electric griddle to moderately-high heat (I just used a non-stick skillet for these and cooked over medium heat on the stove top, so either will work). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that’s fine, but you’ll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour about 1/4 – 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

Screen shot 2015-06-12 at 10.51.12 PMScreen shot 2015-06-12 at 10.53.50 PMScreen shot 2015-06-12 at 10.52.08 PM Screen shot 2015-06-12 at 10.54.15 PMFor more food related posts >>

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