I took a pair of brass knuckles to this head and chest cold, and it’s officially in its death throes now. But last weekend when Cameron and I shared brunch with one of our dear friends, Joan, I was a few stumbles away from a TKO. Fortunately, Joan’s visit fortified me for the cold battle that awaited me this week.
Joan and I met in Texas, but she hails from Colorado. In a couple of years we’ll be calling her “doctor” when she receives her degree in audiology, but I’ll always know her as my Austin friend who likes pizza and tacos as much as my husband. If they went head-to-head in a pizza and taco-eating contest, I’m not sure who I’d bet on.
Joan was gracious enough to stay in the same room with me while I suffered through this head cold, and as a thank you I whipped up a plate of lemon ricotta pancakes, the recipe featured in today’s post.
Cameron doesn’t like most pancakes, and I can’t eat most pancakes because they’re too high on the glycemic index to serve as a main course for breakfast. However, these ricotta pancakes are far from the typical breakfast carb fest. The cheese adds much-needed protein, and the lemon juice and zest lighten each bite with subtle sour tanginess.
Even if you’ve managed to slip past cold and flu season unscathed, it’s been a long winter for most of us. Let these lemon ricotta pancakes serve as the edible centerpiece for your winter “Go Away” party.
Lemon Ricotta Pancakes
(a Sugar and Charm recipe)
– 1 1/2 cups flour
– 3 tsp baking powder
– 1 tsp salt
– 2 TBS white sugar
– 1 cup organic whole milk
– 1 organic egg
– 3 TBS butter, melted
– 1 tsp vanilla extract
– 1 cup ricotta cheese
– 1/3 cup + 3 TBS fresh squeezed lemon juice
– 1 TBS lemon zest
1. Combine the flour, baking powder, white sugar and salt in a bowl and whisk lightly a few times to mix.
2. In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest and whisk to mix. Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
3. Fold the dry ingredients into the wet ingredients. Whisk lightly until combined or until you see just a few traces of flour. Do not over mix, or your pancakes will become rubbery. The batter will be thicker and a little clumpy from the cheese.
4. Over medium heat, melt some butter in a pan, and let it brown just a little. Add in 1/2 cup of the batter, spreading out the batter in the pan or griddle, and let it become a nice golden brown before flipping.
5. Top with organic maple syrup, a little lemon zest, and some powdered sugar.