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Ricotta Pancakes

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"There are a bajillion pancake recipes, every one claiming to be the fluffiest. At the end of the day, fluffy pancakes or not, making them yourself instead of from a box is a revolutionary moment. Also, you're saving yourself like maybe 5 minutes by getting a box mix, but losing half of the texture and flavor of homemade. Sounds like a bad deal."

List of Ingredients

â—¦ 1 ½ cups unbleached all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ¼ teaspoon baking soda
â—¦ 2 tablespoons granulated sugar
â—¦ 2 teaspoons fine sea salt
â—¦ Zest of 1 lemon
â—¦ 2 large eggs
â—¦ 1 cup whole milk
â—¦ 1 tablespoon neutral-tasting oil
â—¦ 1 cup ricotta
â—¦ Unsalted butter or cooking spray, for greasing

Options for topping:
â—¦ Salted butter
â—¦ High-quality pure maple syrup
â—¦ Jam
â—¦ Fresh fruit


Recipe

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest until thoroughly combined. In a separate medium bowl, whisk the eggs. Then whisk in the milk, oil, and ricotta until you have a homogenous mixture. Add the ricotta-milk mixture to the flour mixture, and whisk until thoroughly combined. It's okay if there are a few lumps. Let the mixture rest for 5 minutes.

Heat a large nonstick skillet over medium heat. Lightly grease the pan with butter or spray lightly with cooking spray.

Once the pan is hot, add the batter to the pan in ¼-cup measurements, or as desired, spacing them far enough apart to avoid them forming together. Cook the pancakes for 2 to 3 minutes, or until golden brown on the bottom and beginning to bubble on the top. Flip and cook for an additional 2 to 3 minutes, or until just cooked through. Transfer to a plate, and repeat with the rest of the pancake batter. Enjoy with butter, real maple syrup, jam, fresh fruit, or whatever you like.

Makes 10