LEMON/LIME/ORANGE RICOTTA PANCAKES

By BobD

Ingredients

• YIELD 12 4" PANCAKES
• The ricotta causes them to burn more easily than other pancakes, so you need to cook them over medium-low to medium heat. If there are any pancakes that don't need maple syrup, these are them.
• 3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter)
• Zest of 2 lemons, 2 limes, or 1 orange
• 2/3 cup fresh whole-milk ricotta cheese
• Peanut oil for the griddle
• Butter for the griddle and for serving
• Warm Grade B maple syrup for serving

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Stir the pancake batter and citrus zest together in a bowl.

Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.

Prepare the griddle.

Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.

Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.

Cook until the second side is golden, about 2 minutes, and serve A-side up.