Lemon-Ricotta Pancakes

Since I was a child, I remember my mom making buttermilk pancakes every other morning. It was my favorite breakfast. We have always had our famous homemade apricot jam and I loved pouring the jam over my pancakes.

My kids love pancakes, and we usually have pancakes once a week or even twice. Before this yummy Lemon-Ricotta Pancakes, I was  making plain buttermilk pancakes, and it was the best pancakes I have ever made. But few weeks ago, my cousin Natalka were visiting me, and she shared the idea of making pancakes with ricotta cheese. She tried them at some elegant restaurant and she felt in love with them. She even called the chef to ask whats the secret ingredient they put in it, that their taste fantastic. He said its Ricotta that makes it super soft and silky.

So I came up with this recipe and I absolutely love the result. I added lemon zest to bring some freshness. This pancakes are super creamy and soft. Definetely new favorite pancake recipe!

Ingredients:

3 large eggs

1 cup buttermilk

1and1/2 cup ricotta cheese

2 cups flour

1/2 tsp baking soda

1 tbsp baking powder

2 tbsp sugar

pinch of salt

1 tbsp lemon zest

1and1/2 tbsp melted butter

In a large bowl, mix together eggs+buttermilk+ricotta cheese

Add dry ingredients: flour+sugar+baking soda+baking powder+salt. Stir until well combined.

Gently add lemon zest and melted butter.

Heat a large skillet over medium-low heat. Pour batter into the skillet and cook pancakes until edges are beginning to crisp. Flip pancakes and cook an additional minute or two.

Serve pancakes topped with maple syrup, butter or any kind of jam you like.

Enjoy!