Hello hello! It's no secret that I love meyer lemons, so when they're in season, I pretty much jump at the chance to use them as much as possible... this means that if I come across any recipe that contains the word 'lemon' in it, you better believe that not only will it be getting the meyer lemon treatment, but it will also be getting cooked asap!
Anyway, this weekend that recipe happened to be lemon ricotta pancakes, and oh man were they good! I had never added ricotta to pancakes before, but it makes them have the most amazing texture and consistency - fluffy, light, and moist all at the same time. The meyer lemon adds a little tartness and some awesome citrus flavor - so good. But of course, if you don't have access to meyer lemons, regular lemons will totally work too. I hope you give them a try - I know I'll be making them again at the first opportunity!
Meyer Lemon Ricotta Pancakes
- 1 1/2 cups flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. white sugar
- 1 cup organic whole milk
- 1 large organic egg
- 3 Tbsp. butter, melted
- 1 tsp. vanilla extract (or vanilla bean paste)
- 1 cup part skim ricotta cheese
- 1/3-1/2 cup fresh squeezed meyer lemon juice
- 1 Tbsp. meyer 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 egg, milk, melted butter, vanilla, meyer lemon juice, and zest, and whisk to mix. Add in the ricotta cheese, and continue to mix until well combined.
Fold the dry ingredients into the wet ingredients. Whisk lightly just until incorporated/combined - you don't want to over mix, since this can cause tough pancakes. The batter will be a little thicker & maybe a little clumpy from the ricotta - that's okay!
Over medium heat, melt some butter in a pan and let it brown just a little (alternately, you can coat the pan with non-stick cooking spray or a little bit of vegetable oil). Add in large spoonfuls of batter (about 1/4-1/2 cup), and let it become a nice light golden brown before flipping. Cook the other side to a light golden brown, and serve! Top with butter, maple syrup, and powdered sugar. Yum!
*Recipe adapted from Sugar and Charm
