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
1/4 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!