Lemon-Ricotta Pancakes
Level: Easy
Total: 45 min (includes sitting time)
Active: 30 min
Yield: 16 pancakes
Ingredients
2/3 cup all-purpose flour
1/3 cup polenta
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese, such as Calabro
2 teaspoons grated lemon zest (2 lemons)
2 eggs
Grapeseed oil
Maple syrup, warmed, for serving
Directions
Mix the flour, polenta, baking powder, and salt in a sizable bowl.
Whisk the eggs, ricotta, buttermilk, and lemon zest in a sizable measuring cup.
Using a rubber spatula, fold together the liquid and dry ingredients until they are just mixed.
To give the polenta time to soften, let it sit for fifteen minutes.
Set a griddle with a rim on medium-low heat. Coat the griddle with oil.
Spoon batter onto griddle using 1/4 cup measuring.
Cook until cooked through and golden brown, 2 to 3 minutes per side.
Transfer the pancakes onto a platter and proceed with the leftover mixture.
Warm-up and pour on plenty of warm maple syrup.
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