Serves:
4 people
Cooking Time:
25 minutes
Ingredients
- 1 ⅓ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups ricotta cheese
- 4 tablespoons sugar
- 2 tablespoons lemon zest
- 2 ½ teaspoons vegetable oil
- Powdered sugar for dusting
- Lemon slice for garnish
- Maple syrup for serving
Instructions
- In a bowl mix together the flour, baking powder and salt. Set aside.
- In a separate bowl pour the buttermilk and add in the eggs, vanilla and oil mix well. Add in the ricotta cheese, sugar, and lemon zest and mix using a wire whisk.
- Slowly add in the flour mixture into the buttermilk bowl and fold the ingredients together until evenly combined with a few lumps.
- On a griddle heat up ¼ teaspoon vegetable oil and pour 4 oz. of the batter onto the griddle.
- Cook the pancakes for about 2- 2 ½ minutes or until the edges puff up and little air bubbles will appear over the top surface of the pancake.
- Flip the pancake over and continue to cook for another 1 ½ minutes or until done transfer to a dish.
- Garnish with powdered sugar and lemon slices. Serve with maple syrup.
