For the day after Christmas, my mother decided that she wanted Lemon Ricotta Pancakes for breakfast. She picked Bobby Flay’s recipe which boasted several positive reviews on Food Network’s website. I have had lemon ricotta pancakes several times at restaurants. They have become quite the popular brunch item in the past few years. The ricotta adds moisture, texture and richness and the lemon makes the pancakes bright and tangy. We served the pancakes with maple syrup and my mom’s homemade cranberry sauce.
I’ve mentioned before my propensity for not following recipes. This time around, we followed the recipe pretty much to a T (one change, we swapped white flour for whole wheat pastry flour). After the first batch went in the pan though, we were not very happy with them. The batter was far too liquidy and after several minutes in the pan, the pancakes were far too moist and mushy in the centers. Luckily, pancake batter is pretty easy to tweak. After several changes, we were very happy with the taste.
The recipe is quick and simple. In one bowl, I beat two eggs then added the ricotta, milk, brown sugar, lemon juice and lemon zest.
To the wet ingredients, we added flour, salt, leavening and pumpkin pie spice. The recipe called for nutmeg, which we did not have. In the end, we did not taste the spice in the pancakes.
After tasting the first batch, I added more flour, brown sugar and salt.
After the tweaks, I was happy with the recipe, but not thrilled. The cakes were still a little flat. If they were just a bit fluffier, I would have been very satisfied.
Have you ever had success making lemon ricotta pancakes?
Lemon Ricotta Pancakes
adapted (quite a bit) from Bobby Flay
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 – 1/2 teaspoon salt
3 tablespoons brown sugar
1 cup ricotta cheese
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1. Preheat griddle.
2. Combine flour, baking powder, spice, salt, and sugar in a small bowl.
3. Beat eggs in a large bowl. Whisk in the cheese, then add milk, lemon juice and zest. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter.
4. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.