Ricotta Pancakes
Source of Recipe
From "An Unapologetic Cookbook" by Joshua Weissman
Recipe Introduction
"There are a bajillion pancake recipes, every one claiming to be the fluffiest. At the end of the day, fluffy pancakes or not, making them yourself instead of from a box is a revolutionary moment. Also, you're saving yourself like maybe 5 minutes by getting a box mix, but losing half of the texture and flavor of homemade. Sounds like a bad deal."
List of Ingredients
◦ 1 � cups unbleached all-purpose flour
◦ 2 teaspoons baking powder
◦ � teaspoon baking soda
◦ 2 tablespoons granulated sugar
◦ 2 teaspoons fine sea salt
◦ Zest of 1 lemon
◦ 2 large eggs
◦ 1 cup whole milk
◦ 1 tablespoon neutral-tasting oil
◦ 1 cup ricotta
◦ Unsalted butter or cooking spray, for greasing
Options for topping:
◦ Salted butter
◦ High-quality pure maple syrup
◦ Jam
◦ Fresh fruit
Recipe
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest until thoroughly combined. In a separate medium bowl, whisk the eggs. Then whisk in the milk, oil, and ricotta until you have a homogenous mixture. Add the ricotta-milk mixture to the flour mixture, and whisk until thoroughly combined. It's okay if there are a few lumps. Let the mixture rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Lightly grease the pan with butter or spray lightly with cooking spray.
Once the pan is hot, add the batter to the pan in �-cup measurements, or as desired, spacing them far enough apart to avoid them forming together. Cook the pancakes for 2 to 3 minutes, or until golden brown on the bottom and beginning to bubble on the top. Flip and cook for an additional 2 to 3 minutes, or until just cooked through. Transfer to a plate, and repeat with the rest of the pancake batter. Enjoy with butter, real maple syrup, jam, fresh fruit, or whatever you like.
Makes 10
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