After having the incredible lemon ricotta pancakes at Plow in San Francisco, I was determined to come home and make some! The pancakes at Plow had a strong lemon taste, which I loved, so I knew I must not be shy with the lemon juice! I think I got them pretty lemony! It was Zan’s idea that I try making my own homemade ricotta because to get them tasting as good as Plow’s, it was important to use the best of the best. And let’s face it, homemade is always better. Being an inexperienced cheese maker (I’ve never made cheese!) I turned to my kitchen fairy, Ina for a recipe. To my amazement, it’s actually extremely easy to make ricotta and what a huge difference from store bought and in the pancakes! We had leftovers, so Zan slathered it all over a frozen pizza as well, which took it to another level. Yes, we eat frozen pizzas over here from time to time… we’re working parents! Anyway, these pancakes are so delicious and would be a great addition to a festive Easter brunch or a sweet Saturday morning breakfast.
1/3 cup + 3 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest
Combine the flour, baking powder, white sugar and salt in a bowl and whisk lightly a few times to mix. In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest and whisk to mix. Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
Fold the dry ingredients into the wet ingredients. Whisk lightly until combined or you see just a few traces of flour. Do not over mix or you will get tough pancakes. The batter will be thicker and a little clumpy from the cheese.
Over medium heat, melt some butter in a pan and let it brown just a little. Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!
Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!