CHEESECAKE FACTORY'S LEMON RICOTTA PANCAKES
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Place flour, baking powder and salt into a mixing bowl. Stir all of ingredients together until evenly combined. Set aside. Pour buttermilk into another mixing bowl. Add eggs, vanilla and oil into bowl. Add ricotta cheese, sugar and lemon zest into bowl with buttermilk. Using a wire whisk, gently stir ingredients together until evenly combined. Add flour mix into bowl with the buttermilk and ricotta cheese. Continue to fold ingredients together until evenly combined with a few small lumps remaining in batter. Do not over mix batter. Heat ¼ teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour batter onto griddle or into non-stick pan, forming one pancake that is 6 inches in diameter. Cook pancakes for approximately 2 ½ minutes or until edges begin to dry and puff up with little air bubbles will start appearing over top surface of pancakes. Flip each pancake over and continue to cook for another 1¤½ minutes or until done.
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
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