I love anything lemon. And I’ve been wanting to make lemon-ricotta pancakes ever since I tried them for brunch when my mom came to visit me.  I’ve tried lots of great pancake recipes; sour cream and banana pancakes, decadent chocolate chip pancakes, pumpkin pancakes, buttermilk pancakes. They all have their merits, but I wanted something that tasted a little lighter in flavor and texture. These lemon-ricotta pancakes fit the bill perfectly. They are not overpoweringly lemony, in fact the lemon flavor is incredibly subtle, and the ricotta adds a silky, creamy texture. I added blueberries because I absolutely love the combination of lemon and blueberry, but feel free to add any berries you like. Sadly, I could only fit about three pancakes in my frying pan at a time. Needless to say, these took a while to make, but were totally worth it!  Adding a griddle to the kitchen wish list…

Lemon-Ricotta Pancakes 

Based on this recipe from Williams-Sonoma

1 cup ricotta cheese

zest of 1 lemon

1 tbsp of lemon juice

1 tbsp baking powder

1/4 tsp salt

1 1/2 cups flour

1 cup milk

3 eggs

1/4 cup sugar

Whisk the eggs, ricotta, milk, lemon juice and zest together. In a separate bowl mix the flour, salt, baking powder and sugar together. Add to the ricotta mixture until just combined. Preheat a frying pan over medium heat. Spray the pan with nonstick cooking spray. Pour 1/3 cup of batter onto the frying pan for each pancake. Cook until bubbles form on top and sprinkle fruit on top if desired. Cook for about 1-2 minutes. Flip the pancakes and cook for 1 minute more. Keep pancakes warm on a cookie sheet in a 200 degree oven.

When life gives you lemon-ricotta pancake batter, make a giant snowman pancake!