Recipe: Lemon Ricotta Pancakes

ELITE FOOD

ELITE FOOD

By Chris Valdes

I'm “team breakfast,” which means I love making and eating breakfast anytime throughout the day, and I have no shame in it. My lemon ricotta pancakes are the perfect dish: fluffy, with the perfect amount of sweetness and a lemony punch. This dish is soon to be a favorite in your household as it is in mine.

Since quarantine began, I’ve had to get creative with our household dishes, and everyone was tired of eating typical pancakes. I added some fresh ricotta and the zest and juice of a lemon to make them bright. The star ingredient is the lemon. It amazes me what the juice and zest of just one lemon can do to a dish.

Fresh ingredients will make any spring dish even better. Pass by your local farmers market and pick up a few vibrant lemons, maple syrup, and even some fresh ricotta cheese from the local farm.

INGREDIENTS

Ÿ 2 cups all-purpose flour Ÿ 1 tablespoon baking powder Ÿ 2 tablespoons granulated sugar Ÿ 1 teaspoon salt Ÿ 3/4 cup whole milk Ÿ 1/2 cup fresh ricotta Ÿ 2 large eggs, room temperature Ÿ 1 teaspoon pure vanilla extract Ÿ Juice and zest of 1 lemon (no seeds) Ÿ Butter or cooking spray Ÿ Maple syrup for topping DIRECTIONS

In a large bowl, whisk dry ingredients together: flour, baking powder, sugar, and salt. In a separate bowl, whisk together milk, ricotta, and eggs. Stir in vanilla, lemon juice, and zest. Combine the wet and dry ingredients and stir until fully combined.

Melt butter in a medium-size nonstick skillet over medium heat. Ladle pancake batter onto skillet. Cook until bubbles start to form, about 3 minutes. Flip and cook the other side until golden, another 3 minutes. Repeat with remaining batter.

Serve with maple syrup or syrup of your choice.

Topping ideas: ricotta, milk chocolate, berries, whipped cream, or bananas.

Makes four servings.

Chris Valdes is a chef based in Miami, Florida, and the YouTube host of “Cooking With Chris.”