In re-reading this post I realized that I did not attribute the recipe to any particular person or publication. Nor could I seem to find the recipe anywhere on the internet when I looked for it. Instead I decided to recreate the recipe using one at Baker by Nature that looked altogether pretty different in that the pancakes were very thick and fluffy looking. The last time I had made these pancakes they turned out extremely thin which had disappointed me.
I will tell you that the first two pancakes I tried turned out a bit flat again this go round so I added additional flour (reflected in the below recipe) and that totally rectified it. This recipe makes approximately one Baker’s Dozen of 6-inch pancakes.
- 2 1/2 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp.salt
- 2 large eggs
- 1 1/2 c. whole milk
- 1 c. full-fat ricotta cheese
- 1 1/2 tsp. pure vanilla extract
- 1/4 c. fresh lemon juice (about 1 1/2 large lemons)
- 2 tsp. lemon zest
- Maple syrup, golden syrup or fresh whipped cream and berries, for serving
- In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, until just combined. Fold in the lemon juice and zest. Be careful not to over mix the batter but make sure the ingredients are combined evenly.
- Use a large serving spoon to pour the batter onto a hot pan or griddle set to medium low heat. If necessary, grease the griddle or pan. I have a good pan that’s nonstick and requires no butter or oil. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1 to 2 minutes. Repeat with all pancake batter. Serve pancakes warm.
Here’s what I said about these pancakes back in 2012 when I lived in a rental in Portland:
I have a hard time finding that sweet spot on my stove that allows my pancakes to cook thoroughly without burning or getting too dark on one side. These pancakes were especially tricky because they’re so delicate. They need to be cooked enough so that you can flip them without having a battery mess on your griddle or in your pan. If you can find that sweet spot on your stove or griddle, these pancakes are worth it. I almost skipped the raspberries on top the pancakes (this time of year raspberries can be rather expensive) but was happy I decided not to. I love the flavor combination of lemon and raspberry. The golden syrup is a nice addition because it doesn’t hide the flavor of the pancakes (in my opinion).
I chose blackberries this time around because they were a dollar less at the grocery store this morning but almost any berry will work in this recipe. These pancakes have a great lemon flavor and are thick and fluffy. I shook powdered sugar on each pancake between layers and topped with whipped cream and berries but I believe golden syrup would be a good topper too.