This is the second recipe in which I used the Homemade Ricotta made per my recent joining of the From Scratch Club on GoodReads. We’re reading/cooking/baking from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila, a book I highly recommend. My last blogpost, Comfort Pasta with Ricotta, Nutmeg and Peas was the other dish I conjured up, based on a recipe in a cookbook I’ve owned for years. Both were heaven to the tongue.
I found this recipe in a relatively new (to me) cookbook, Baking by Flavor by Lisa Yockelson (John Wiley & Sons Inc., 2002), a volume awarded the IACP Cookbook Award in 2002, which I just learned is an honor given by the International Association of Culinary Professionals to “the authors, publishers, and other contributors behind the best of cookbooks published each year.” Because I love lemon-anything, it caught my attention immediately. As usual, I made a few changes to suit my needs, desires and tastes.
When the kids were growing up, pancakes weren’t on our everyday breakfast menu. It took time to make them, even from a box (and our box was Bisquick, which we found to be better than specifically-pancake/waffle mixes). Life was too hectic to get into time-consuming morning feasts like pancakes, eggs/omelets, French toast and other more elaborate first-thing-in-the-morning endeavors on weekdays. Those were weekend fare, so long as we weren’t driving children all over creation to too-early activities on a Saturday or Sunday! So pancakes were treats, and they remain so.
These Lemon Ricotta Pancakes surpass anything from those days. Bill and I scarfed them down over two days (fresh and heated-up leftovers), savoring every bite, knowing our son wouldn’t be interested anyway. He’d much rather make his own Bisquick batch whenever he feels like it. His loss.
Try ’em—you’ll love ’em.
LEMON RICOTTA PANCAKES FROM SCRATCH
Yield: supposedly, 27 pancakes – but ours were larger, for a smaller yield
- 1 cup unsifted, unbleached all-purpose flour (original recipe calls for bleached; I only buy unbleached)
- 1 teaspoon baking powder
- pinch of salt
- dash of nutmeg and/or cinnamon (totally my addition- totally optional)
- ¾ cup whole-milk ricotta cheese (mine was homemade)
- 3 tablespoons sugar (book calls for granulated; I use organic evaporated cane juice sugar – same texture as granulated)
- 1 teaspoon freshly grated lemon zest (lemon-love-me probably made that at “generous” teaspoonful!)
- 2 large eggs, slightly beaten with a whisk (original recipe doesn’t call for whisked eggs; this is my move so the whisk part is optional)
- ¾ cup milk (I used 2%, but whole is fine; buttermilk would also work to add more tang)
- 4 tablespoons (½ stick) unsalted butter, melted and cooled to tepid
- ½ teaspoon pure lemon extract
- butter, for the grill (book calls for clarified butter, but I used regular unsalted)
- fresh fruit, for topping (optional – my idea, not the cookbook author’s)
- confectioners’ sugar, for sprinkling on pancakes
- Sift flour, baking powder, salt, nutmeg (if using) and cinnamon (if using) into medium-sized bowl.
- Blend ricotta, sugar, lemon zest and eggs in small bowl, using wooden spoon or paddle.
- Blend milk, melted butter and lemon extract into ricotta mixture.
- Blend ricotta mixture into the sifted flour ingredients, stirring until it becomes an evenly textured batter (use wooden spoon or paddle). Batter will be moderately thick.
- Place 2-tablespoon scoops (or use a little more, if preferred) of batter onto a hot griddle greased with butter; cook for about 1 minute or until undersides are golden and bubbles appear on surface. Flip over with a spatula and continue cooking for about another minute (until golden brown on bottom).
- Serve with fresh fruit topping, if desired.
- Sift confectioners’ sugar atop pancakes (and fruit, if serving), also if desired. I can imagine whipped cream instead of the confectioners’ sugar – but only the real stuff, not what comes frozen in a plastic tub!