It was at Pedals Cafe (Shutters on the Beach, Santa Monica) where I first tasted the heaven that is Lemon Ricotta Pancakes. I knew right away that was a breakfast item that needed to find its way to my breakfast table back on the East Coast. They are creamy, rich, and a fresh spin on an old classic.
Lemon Ricotta Pancakes
Dry Side Ingredients:
1 Cup All Purpose Flour
1 1/4 tsp Baking Powder
1/2 tsp Nutmeg
Wet Side Ingredients:
1 1/4 Cup Ricotta Cheese
4 tsp Sugar
2 Eggs
3/4 Cup Milk
Juice of 1 Lemon
Zest of 1 Lemon
Combine dry-side ingredients. In a separate bowl, combine wet-side ingredients, then mix with the dry ingredients, being careful to not over-mix. Over-mixing means tough pancakes!
Heat non-stick electric skillet to about 350 degress. Or, a lightly-oiled, Old-school iron skillet can be warmed over medium heat. ;-)
Ladle batter onto hot skillet. Cook pancakes until bubbles form on top, then flip and continue cooking until golden brown.
Keep warm on a plate or baking sheet in a 200° F oven until all pancakes are cooked. Serve with fresh berries and/or a dusting of powdered sugar if desired. Don't forget the Maple Syrup!
Click image to watch:
