Hello there– One chilly day in San Francisco Larry and I hiked for breakfast with our kids to Park Chow–a favorite of mine. We sat at a small table by the fireplace over hot cups of tea & coffee. Larry settled on lemon ricotta pancakes. They were beautiful and have been on my mind ever since. So when I ran across a lemon pancake recipe, I knew it would be our Sunday lunch. Here they are hot off the griddle…
LEMON RICOTTA PANCAKES
1 1/2 cup flour
3 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1 cup milk
1 egg
1/4 cup canola oil
1 tsp. vanilla
1 cup ricotta cheese
lemon peel, grated from one lemon
1/2 cup lemon juice (about 2 lemons)
.
Mix together the flour, baking powder, salt and sugar. Then stir in the milk, egg, oil vanilla, ricotta, lemon zest and juice. That’s it. Heat your griddle to medium heat and coat it with butter or cooking spray. Pour out the batter by about 1/3 cupfuls. Makes about 16 medium pancakes.
Serve them up with a shake of powdered sugar and a jug of maple syrup– and bacon, of course, bacon. Pancakes are really just my excuse to cook up a couple strips of bacon. Enjoy!
These look gorgeous! I have such a craving for pancakes (and bacon!) now 🙂
Thanks for the recipe! I love lemon ricotta pancakes! I’ll have to try and make these soon.
Have you heard of the Go Streatery food truck up here? http://gostreatery.com/
They have lemon ricotta doughnuts. Very yummy! Maybe you’ll run into them the next time you’re up north.
OK, Genevieve those donuts sound great! I have an SF trip coming up. thanks!
Sounds absolutely delicious. I love ricotta in so many different things. My favorite is as a pizza sauce – I’ll take a smear of ricotta over marinara any day – but these pancakes could run a close second!
Danielle– Never have had ricotta topping on pizza– I like garlicky olive oil– but I’ll have to try ricotta next time– I have some in the fridge. What kind of toppings to you use? Do you put other cheese?
After I put on the ricotta, I like to drizzle a little bit of olive oil and then I add fresh basil, spinach or arugula and fresh mozarella. Sometimes I will thinly slice tomato or put on sundried tomatoes or marinated artichoke hearts but I LOVE the “white” pizza. I will do a post on it soon – I’ve taken pictures the last several times I’ve made it but haven’t gotten around to writing it up yet. The archer farms brand (at Target) also has a thin pizza crust that I really like. Also if you do the tomato and basil, a little drizzle of thick balsalmic over the top is pretty darn good.
I really enjoy your blog postings. 🙂
Next time you’re in SF, you should try Plow. They also have yummy lemon ricotta pancakes! http://www.eatatplow.com/brunch/
Thanks Rebecca– I’m going up to SF to work on a baby sewing project soon. Love your recommendation!!
Hey Danielle– Larry would love those combinations– He’s a spinach fan. thanks bunches.