American ricotta-lemon pancakes is the first surprising recipe I could make after having been out of kitchen for over one month with a broken elbow. But everything is fine and I can slowly start moving my arm again.
The recipe is very easy, not surprisingly as the complexity of the movements I can make is still very limited. When I saw the recipe, I thought the combination of ricotta with pancakes could be very interesting. It reminded me of the Belgian blue cheese bacon waffles I made a few months ago. Though the taste is of course very different, the ricotta gives the pancakes a real fluffy texture. The dough is very thick, but the pancakes are perfect.
These pancakes can be served for breakfast or dinner, or any other time of the day. I prefer the combination with red fruit and honey, as it fits well with the ricotta. If you want you can of course also add cream or other sweeteners.
The inspiration for this surprising combination comes from the blog cooked by Julie. Sometimes I find very inspirational ideas there.
American ricotta-lemon pancakes with buttermilk
- 150 gram all purpose flour
- 150 ml buttermilk
- 150 gram ricotta
- 2 pieces eggs
- 5 gram baking powder
- 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1 piece lemon for the zest
- 1 pinch salt
- Mix the flour, the baking powder and the sugar.
- Add the eggs, the vanilla extract and the buttermilk
- Add the zest of the lemon
- Add the ricotta to the dough
- Bake the pancakes three-four minutes per set.
- serve while hot.