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Lydia Martinez recipe: Meyer Lemon Ricotta Pancakes

Lydia Martinez recipe: Meyer Lemon Ricotta Pancakes


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Meyer Lemon Ricotta PancakesIngredients

3/4 cup unbleached pastry flour or all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Juice and grated zest of 1 Meyer lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, lemon juice & zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more ricotta, a citrus syrup or powdered sugar & butter.

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