Twenty years ago I made this lemon ricotta silver dollar pancakes recipe for my colossal appetited teen boys. They would only try them because I promised all you can eat regular aunt jemima pancakes afterwards. My middle son was the most hesitant, so he spiked six of them on one fork and down the hatch. Said they were delicious and “Please Mom can I have more…..” in the best british accent a 14 year old can come up with. They just did not show this recipe the amount of respect it deserves until many years later. This is a delicious moist pancake with lots of lemon flavour, amazing with fresh fruit. If you have fussy eaters keep the ricotta a secret between you and me.
1 1/2 cups all-purpose flour
4 Tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
3/4 cup ricotta cheese 3 large eggs
1 tsp vanilla extract
Zest of one large lemon ( 1 tbsp)
In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt and zest of one lemon.
Use fresh lemon zest from on lemon, about 1 tbsp. Mix all the ingredients really well to distribute the baking powder and soda. Make a well in the center and set aside.
In a second bowl add the ricotta and 3 large eggs. Beat together until smooth, add the milk and mix well.
Pour the wet ingredients into the dry ingredients, and fold together.
Cooking the Pancakes
Add a dab of butter to your grill, let melt. Typically lemon ricotta pancakes are prepared in smaller dollar sized pancakes. Add scoops of pancake batter about a heaping tablespoon at a time. You can make them larger or smaller depending on your preference.
Typically the first pancake is a test of your griddle temperature. If your confident with your stove/grill you don’t need to cook a test pancake first. I don’t make pancakes very often so I typically take the extra time to cook a single pancake first, adjust the temperature and then get busy cooking the rest. I cooked these on a griddle at 350F.
Cook one side of the pancake until bubbles show. Lift up the corner of the pancake, it should be golden brown. If its dark brown, lower the temperature, if its pale, turn your temperature up.
Flip the pancake over and cook the other side until golden.
Serving Lemon Ricotta Pancakes
I love to serve this in a pretty stack with any kind of fruit, or a selection of fruit and whipped cream. As we recently did a Costco run I had blueberries, blackberries, strawberries and raspberries on hand, but they are also amazingly good with slices of canned peaches.
Because of the lemon flavour they work equally well with any kind of fruit syrup you have.
When I make lemon ricotta pancakes I serve them on there own, they have so much flavour and are really pretty with fresh fruit. You could add bacon but I never have, I think this little bites of deliciousness are best all on their own.
Lemon Ricotta Silver Dollar Pancakes
- 1 1/2 cups flour 1 1/2 cups all-purpose flour3 1/2 Tbsp sugar2 tsp baking powder1/4 tsp baking soda1/2 tsp salt1 cup milk3/4 cup ricotta cheese 3 large eggs1 tsp vanilla extractZest of one large lemon
- 3 1/2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup ricotta
- 3 large eggs
- 1 tsp vanilla
- zest of one lemon
- 2 tbsp melted butter
- Place all dry ingredients into a large bowl. Mix. Make a well in the center and set aside.
- In a second bowl mix the milk, eggs and ricotta. Whisk well,
- Add the melted butter, vanilla, grate and add the lemon zest. Whisl together.
- Add the wet ingredients to the dry ingredients and stir until just combined.
Cooking the Pancakes
- Preheat a griddle to 350F or a frying pan to medium high heat.
- Add a dab of butter to your grill, let melt.
- Add scoops of pancake batter about a heaping tablespoon at a time. ( You can make them larger if you like.)
- Cook one side of the pancake until bubbles show. Lift up the corner of the pancake, it should be golden brown. If its dark brown, lower the temperature, if its pale, turn your temperature up.
- Flip the pancake over and cook the other side until golden.
This lemon blueberry muffin recipe is my personal favorite. This muffins are really moist and like the pancakes have lots of lemon flavour. I often keep these in the freezer and they warm up really well.