Peter Vanz
2023-04-07

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

Wet Ingredients:

6 eggs
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.