These pancakes are light, fluffy, crispy, sweet, with a hint of citrus sour - basically everything a lemon ricotta pancake is supposed to be. Their gluten freeness yields thinner, lighter, and crispier pancakes, allowing the maple syrup and butter topping to soak right in, creating a wonderful contrast.
2 large eggs
3 oz. of Churn Maple & Cinnamon butter (melted)
2 cups buttermilk
1/2 cup lemon juice
1 cup ricotta
1 large bowl for the wet ingredients
1 large bowl for the dry ingredients
Small bowl or ramekin (for melting butter)
Melt your butter. Place in big bowl.
Pour in buttermilk, lemon juice, and eggs. Whisk thoroughly and watch the buttery goodness combine with the lemon. Imagine your taste buds happy.
Whisk in 3 cups of pancake mix. Incorporate wet and dry thoroughly.
Lastly, mix in 1 cup of ricotta.
Turn on your griddle/pan of preference, get it hot.
Pour batter (proportioned in 4", 6", or 8" round cakes) onto hot pan, and flip over when you begin to see a golden brown color peaking through the edges of the pancake. With this recipe, I yield about 8, 8" pancakes.
Serve with more softened maple & cinnamon butter, maple syrup, and/or powdered sugar. Enjoy!
The chef and founder of Churn Foods, Michael Tashman, knows that deeply flavorful food make us happy. Each orginal recipe is designed to empower you to elevate your standard home meals with excitement and flavor.