Lemon-Ricotta Pancakes
- Level: Easy
- Yield: 16 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 77
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 25
- Sodium
- 96
- Total: 45 min (includes sitting time)
- Active: 30 min
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
- In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
- Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
- With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.