I recently went with some girl friends out west to Los Angeles…oh what fun! We all had the best time!
While there we went to a cute little place over in the West Hollywood area for brunch. This little spot had the best brunch, great food, great cocktails as many of you know….I am not really a person that enjoys breakfast too often. Well, they had the best pancakes, Lemon Ricotta Pancakes! So, once I was back home, I decided I would try to duplicate them. Here is my take on this wonderful family breakfast item….I will say they are oh so yummmm, light, creamy, with a little lemon flavor just deeeelightful! This is a keeper!
In a bowl sift or whisk all the dry ingredients together ~ the flour, sugar, baking powder, baking soda, salt, and lemon zest. In another bowl mix all the wet ingredients together, the milk, eggs, ricotta, lemon juice and melted butter. Pour the wet into the dry ingredients and mix well. Some times I have had to add a dash more milk, depends on the size of the eggs. I have been buying fresh farm eggs and they vary in size. Heat griddle brush with additional butter then put about a 1/3 cup of batter on the hot griddle. Once bubbles begin appear throughout the pancake flip and cook on the other side till golden. Once they are done brush with butter, dust with powdered sugar, pour on warm maple syrup and fresh fruit.
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