Ricotta Pancakes

🥘 Ingredients

• all-purpose flour 225 g
• baking powder 7 g
• baking soda 1 g
• granulated sugar 25 g
• kosher salt 12 g
• lemon zest 1 pinch
• eggs 2
• whole milk 240 ml
• neutral oil 15 ml
• full-fat ricotta 220 g
• unsalted butter
• cooking spray
• salted butter
• maple syrup

1. 1

   In a medium bowl , whisk together the all-purpose flour , baking powder , baking soda , granulated sugar , kosher salt , and lemon zest until thoroughly combined.
2. 2

   In a separate bowl , whisk the eggs . Then whisk in the whole milk , neutral oil , and full-fat ricotta until you have a homogeneous mixture.
3. 3

   Add the ricotta-milk mixture to the flour mixture, and whisk until thoroughly combined. It's okay if there are a few small lumps. Let the mixture rest for 5 minutes .
4. 4

   Heat a large nonstick skillet over medium heat. Lightly grease the pan with unsalted butter or spray lightly with cooking spray .
5. 5

   Once the pan is hot, add the batter to the pan in 60 ml portions, spacing them far enough apart to avoid them forming together.
6. 6

   Cook the pancakes for 2 minutes to 3 minutes , or until golden brown on the bottom and beginning to bubble on the top. Flip and cook for an additional 2 minutes to 3 minutes , or until just cooked through. Transfer to a plate, and repeat with the rest of the pancake batter.
7. 7

   Top with salted butter and maple syrup and serve.