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Hagarita -  the love of cooking and sharing food

Meyer Lemon and Ricotta Pancakes

Sunday, it's noon and we are hungry. Last night we made Lasagna and I have some ricotta left, Tacuma wants pancakes... mmm... let me think..... I love Ricotta pancakes, and I don't need to be asked twice to make them, I also happened to have 3 Meyer lemons that been waiting to get used. perfect.

Now is the time to admit that I cheated when making the pancakes, I did use Pamela's Baking Mix instead of making the batter from scratch, but to my defense, it is so incredibly good that it just doesn't make sense not to use it. Especially on such a lazy Sunday.

for two people I used 1 cup of baking mix, I separated 2 eggs and added the yolks to the dry mix, then a 1/3 cup milk ( I used almond milk but you can use anything from water to cream), 1/2 cup of ricotta cheese, 1 teaspoon vanilla, 1 teaspoon cinnamon, pinch of salt and the zest of 1Meyer lemon. mix well until combined with no lumps, if the batter is too thick or too thin adjust with either more liquid or more dry mix. I don't add sugar to the batter, simply so I can later drown it in maple. whisk the egg whites to stiff peaks and fold into batter. turn your oven on and set to 200°F. on a hot cast iron, oiled or buttered, or both, pour the batter using a spoon or a small ladle. once the pancake seem firm and you can see bubbles appearing throughout, gently lift with a spatula and flip. once golden brown on both sides remove from heat and keep warm in the preheated oven until all pancakes are ready to serve. In a bowl combine 1/2 cup or ricotta, juice of 1/2 a meyer lemon, 1/2 tablespoon of maple syrup, zest of 1 lemon and 1 teaspoon cinnamon. mix well and serve with pancakes.

Best served with.... Bacon!