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Lemon Ricotta Pancakes




Source of Recipe


Good Things Ytah
Lemon Ricotta Pancakes
by: The Cheesecake Factory


* 1¾ cups All-Purpose Flour
* 1 Tbsp. Baking Powder
* 1 tsp. Kosher Salt
* 1½ cups Buttermilk
* 2 Eggs
* 1 tsp. Vanilla
* 2 Tbsp. Vegetable Oil
* 2 cups Fresh Ricotta Cheese
* 4 Tbsp. Granulated Sugar
* 2 Tbsp. Lemon Zest (minced)
* 2½ tsp. Vegetable Oil


• Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
• Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
• Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
• Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
• Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.
• Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
• Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.