Our Ricotta Pancakes
Our Ricotta Pancakes have been a staple on our Breakfast and Brunch menus since we opened our doors in 2015.
Dry Ingredients:
1.5 cups flour
5 tablespoons sugar
1 teaspoon salt
3 tablespoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
1 teaspoon salt
3 tablespoons baking powder
1 teaspoon baking soda
Wet Ingredients:
6 eggs
3 cups buttermilk
6 tablespoons butter, melted
3.5 cups ricotta, drained
Zest of 3 large lemons
3 cups buttermilk
6 tablespoons butter, melted
3.5 cups ricotta, drained
Zest of 3 large lemons
Method:
Whisk together dry ingredients. Separately, whisk together wet ingredients. Slowly fold the dry mix into the wet, being careful not to overwork the batter. Use a 6 oz. ladle to portion, cook in a non-stick pan over medium heat with clarified butter or olive oil. Cook for 5-6 minutes on the first side, or until golden brown. Carefully flip and cook for 2-3 minutes on the second side.
