Lemon Ricotta Pancakes

We loved these pancakes. They were simply, lovely; light and lemony and lovely. I made them for dinner with powdered sugar sprinkled over top and a fresh, homemade blackberry syrup drizzling over and down the sides. Mmm. These could have made for a great brunch meal as well. Perfect for spring.

Now, that said, I fought hard for these pancakes. I had seen the recipe that day, thought "this is perfect. I'm not really in the mood to cook tonight; a quick batch of yummy, light pancakes will be just the ticket!." When I got home with the few ingredients I was lacking, my lean cuisine lunch had worn off like 3 hours ago and I was starved, so thank goodness this was an easy one, right? WRONG! Very, very wrong. And curses to the girl who was "oh, i make these all the time. blah, blah, blah, my fav ricotta pancakes, here's the recipe world." Can you tell I'm only a little bitter.

Now I know that the first of any batch of pancakes is going to be splotchy ( that's what we call Logan, our first pancake :o) ) but c'mon! The first ones were too big and thick an burned on the outside while still being gooey in the center. The second ones I made more crepe like, medium and thin, with lower heat, but they were impossible to flip w/out crumpling into mush. Okay so go small and thin- still wouldn't flip, but we were getting closer. Ditches the normal spatula for a small rubber one she and continues on. You can thank me for going through this headache so that you all won't have to, I was happy to do it, really.

Here is the successful version, enjoy:

Lemon Ricotta Pancakes

You Got Served

1/4 cup flour

1 tsp baking powder

1/2 tsp salt

3 Tbs sugar

2 eggs

1/3 cup milk

1/3 cup canola oil

1 cup ricotta cheese

juice and zest of one lemon

Combine dry ingredients. In a seperat bowl, combine wet ingredients thoroughly and then mix into dry ingredients. Add lemon juice and zest. Using your best non-stick pan pour ~ 1/8 cup batter onto medium hot, ungreased skillet. They should be about sand dollar size. *Side note, these take forever to cook. So word to the wise, either make them ahead and freeze them for later use or be prepared to have a crossword, a sink full of dirty dishes to dispose of, etc.. while you're waiting. Also, don't make them for dinner if all you've had for lunch were two mouse sized swedish meatballs and three noodles to go with them, and you're really depending on these to be a quick refuel- It ain't gonna happen.

Cook for about 5 minutes, until the spatual can safely raise the edges of the pancakes off the pan Go around entire pancake like this and then flip quickly. They are supposed to be moist in the middle, but still golden brown. Cook another 5 minutes on other side and place on an oven safe plate and into warm oven to keep hot. A tortilla warmer also works well to keep them hot, remember it's going to take a while to get through the whole batch. Will make ~ 26. Serve hot with powdered sugar, fresh berries, etc...

 

Truly, these are worth the time and effort and I will be making them again, but it would have been nice to know what I was in for ahead of time.