Lemon Ricotta Pancakes

• servings: 14 servings
• total time: 30 minutes

Ingredients

1/2 cup fresh whole milk ricotta

1/4 cup yoghurt

1/4 cup heavy cream

2 small eggs

2 tbsp sugar

1-1.5 tbsp freshly squeezed lemon juice

2 teaspoons grated lemon zest (1 lemon)

1/4 tsp vanilla extract

1/2 cup plus 2 tbsp all-purpose flour

2 tbsp cornstarch

1.5 tsp baking powder

1/4 teaspoon sea salt

Butter and maple syrup, for serving

Directions

In a large bowl, whisk together the ricotta, yoghurt, heavy cream, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.

Heat a large (12-inch) saute pan over medium heat. Spray with cooking spray or butter. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes. When bubbles appear all over the top, turn to cook on the other side, until the pancakes spring back when lightly touched.

Repeat with the remaining batter, adding butter to the pan as needed. Transfer to plates, dot with butter, and drizzle with maple syrup. Serve hot.

Notes

You can exchange yogurt + heavy cream for buttermilk. Since the batter is thick, I found they need additional cooking time to fully cook through.

Nutrition

• Calories: 204
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 72mg
• Sodium: 257mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Total Sugars: 10g
• Protein: 6g