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.
What you'll need:
- 3 cups Gluten Free Pancake mix (I love King Arthur's mix). If you prefer regular pancakes, go for another mix (our friends at Kodiak make a good mix that's super easy to make) or make your own!
- 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!