As you read this post (depending on the time), I am either jumping headlong into my first outdoor triathlon or recovering from it. Either way, I’m sure I’m wishing I was eating these pancakes. These pancakes are the absolute best I’ve ever had. And based on the number of pancake recipes you’ve seen throughout this blog, I think you understand how many times I’ve played around with the basic pancake recipe.
I will add a little note here: although my pancakes are really brightly colored, yours may not turn out that way. If you are using farm-fresh eggs, they’ll be bright. If your eggs are the run-of-the-mill grocery eggs, those yolks aren’t as bright. There are a lot of eggs in this recipe!
Lemon Ricotta Pancakes
- 5 eggs
- 16 oz. ricotta cheese
- 1 1/2 Tbsp sugar
- 1 Tbsp Lemon flavoring
- zest of 1 lemon
- 1 cup flour
- 1/4 -1/2 cup milk
Whisk together the eggs, ricotta, sugar, lemon flavoring and zest. You’ll have a very yellow batter at this point. Mix in half of the flour and thin out with milk. Then, add in the rest of the flour and milk until you have a smooth, pourable consistency. Cook the pancakes on a skillet and serve hot.