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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

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COOKING LABEL
Easy
Prep Time
5 min.
Cook Time
20 min.
Serves
8 to 10 small pancakes
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Full Product Description

These pancakes are a Sunday morning family favorite! Light, fluffy, lemony and moist. Enjoy with strawberries and cream, blueberry compote, or our Pasolivo Bourbon Barrel-Aged Maple Syrup

Ingredients
  • ¾ cup All-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp Pasolivo Lemon Salt
  • ¼ cup granulated sugar
  • Zest of one lemon
  • 1 ½ tsp vanilla extract
  • 3 eggs
  • ¾ cup whole-milk ricotta
  • ¼ cup buttermilk
  • 2 Tbsp. Pasolivo Lemon Olive Oil
Preparation
  1. Place a large cast-iron or griddle over medium-low heat.
  2. In a medium bowl, whisk together the flour, baking powder, and Pasolivo Lemon Salt. Set aside.
  3. In a large bowl, combine the lemon zest and sugar. Rub the zest into the sugar with your fingers to express the oils. Add the vanilla and eggs. Whisk until frothy.
  4. Then add the ricotta, buttermilk, and Pasolivo Lemon Olive Oil. Whisk until smooth. Add the dry ingredients and fold until just combined.
  5. Grease the skillet with a drizzle of Pasolivo Lemon Olive Oil before scooping ¼ cup of batter onto the pan, leaving an inch between each pancake. Cook until the edges are golden, and the middle is bubbly, about 2 to 3 minutes. Flip and cook the other side until golden brown. Remove from heat and place on a covered plate while cooking the rest of the pancakes.
  6. To serve, top with blueberry compote, fresh strawberries and whipped cream, or keep it classic with some of our Pasolivo Bourbon Barrel-Aged Maple Syrup. Enjoy!
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