Name: Ricotta Pancakes with Lemon Syrup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 30 silver dollar-sized pancakes
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 3/4 cup whole milk; 1 large egg, lightly beaten; Zest of 3 lemons, grated, plus more for garnish; 1/2 cup (4 ounces) ricotta; Unsalted butter for the skillet; Lemon Syrup, recipe follows; 1 cup sugar; 1/3 cup water; Zest of 1 lemon; 2 lemons, juiced; Pinch of kosher salt

Directions

For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
Serve with Lemon Syrup.

Lemon Syrup:

Yield: 1 cup

In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
Bring to a boil and then simmer for 10 minutes. Let cool and strain.

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale Books 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

Ricotta Pancakes with Lemon Syrup

Ingredients