This weekend I wanted to use up some leftover ricotta cheese and I remembered I saw a recipe for pancakes using ricotta. After searching Pinterest and not quite finding a recipe I was into, I decided to create my own.
If I can just say - these were super tasty. The lemon flavor really set them off and added a burst of flavor. I only wish I had put more! Some people may not care for a really strong lemon flavor. I'm sure these would still be amazing without the lemon.
Recipe adapted from the Williams Sonoma Lemon-Ricotta Pancakes
Lemon-Ricotta Pancakes with Warm Berry Maple Syrup
- 2 cups Bisquick
- 3/4 cup ricotta cheese
- 1 1/4 cup milk
- 1 egg white
- 1 tablespoon sugar
- Zest and juice of 1 lemon
- pinch of cream of tartar
- 1 teaspoon vanilla
- 1 cup frozen mixed berries
- Maple Syrup
Directions:
Put Bisquick In a large bowl, set aside.
In another bowl, stir together the ricotta, milk, sugar, lemon zest and juice, and vanilla. Pour into Bisquick and stir until just combined. DO NOT OVERMIX!!
In (yet) another bowl, use an electric mixer or whisk to beat the eggs and cream of tartar until peaks form.
Using a rubber spatula, gently fold the egg whites into the ricotta/Bisquick mixture.
Preheat a griddle or skillet over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.
Pour berries into a glass measuring cup and pour in enough maple syrup to bring the level to 1 1/4 cups (or more if needed - my kids don't get much syrup so this worked well for us). Microwave for 1-3 minutes until berries are warm.
Top pancakes with Berry Maple Syrup. Makes 12 to 14 pancakes.
Devour!
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