Tender, delicate pancakes infused with a bright lemon flavor, ricotta cheese and poppy seeds.
Lemon and ricotta are a winning combination that gives these pancakes sweet, creamy middles and a burst of sunshine in every single delicious bite.
Since I discovered fresh ricotta at my farm market for not much more money than the standard stuff I’ve brought home a package every week whether I have a plan for it or not. I can’t resist its wily charms.
Super smooth and creamy with the most incredible flavor similar to mascarpone (they have that fresh too but I don’t dare), I could spoon up the entire package without batting an eye.
The pancakes are so special on their own they don’t really need anything. Bobby Flay recommends eating them with lemon curd and raspberries. I like the idea of blueberries. With neither in my house a little butter and maple syrup turned out to be perfect.
Tender, delicate pancakes infused with a bright lemon flavor, ricotta cheese and poppy seeds.
Ingredients
Instructions
- Preheat a nonstick griddle over medium-ish heat.
- In a small bowl whisk flour, baking powder, cinnamon, salt, and sugar together.
- In a large bowl whisk together the cheese, eggs, milk, lemon juice, zest, vanilla and poppy seeds.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Butter the griddle and pour 1/4 cups of the batter for each pancake. Cook on first side until edges are slightly dry and bubbles appear. Flip and cook until golden on remaining side. Repeat until all the batter is used.
- Serve with maple syrup and butter or warm lemon curd, fresh berries and confectioners' sugar.
Notes
Adapted from Bobby Flay
mmmmm…
This sounds like a wonderful breakfast!
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