Lemon-Ricotta Pancakes and waffles
2 cups All-purpose flour
3 tablespoons sugar
1 tablespoon baking soda
1/2 teaspoon salt
3 cups reduced-fat buttermilk
5 tablespoon unsalted butter
2 large eggs
1/2 cup ricotta cheese
Melt the butter, set aside to cool completely, If the butter is not completely cooled, it will scramble the eggs in the mix.
In a large bowl add flour, sugar, sifted baking soda, salt, buttermilk, butter, eggs, ricotta cheese, zest of all three lemons and juice of all three lemons. Don't worry if your mix starts to bubble when you add the lemon juice, it will not affect your end result. Whisk all ingredients together, but make sure not to over mix because it cause the batter to get runny. Leave lumps in your batter.
Let your batter rest for 5 minutes.
Meanwhile, heat your skillet or cast iron pan over medium heat.
Once the pan is heated, grease the pan with butter. The butter will create the golden edges around the pancake.
Add 1/4 cup of the batter to your pan. You may make the pancakes bigger, but I found that it was easier to flip smaller pancakes because the ricotta cheese makes the flipping process a bit difficult.
Cook for 3 minutes on side one and 2 minutes on side two. Please aware, the time for each side of the pancake will be determined by the heat of your pan. I noticed cast iron pans may get by with 2 minutes per side, so you may want to keep your eye on the pancakes.
Place on a plate and serve with berries and maple syrup or on its own.
Follow the steps 1-3 written above.
While the batter is resting, heat your waffle maker.
Grease your waffle maker with olive oil or butter.
Add 1/3 cup of batter into the waffle maker. However, the amount of batter you add will depend on the size of your waffle maker.
Cook for 5-6 minutes or follow the instructions to your waffle maker.
The waffles are ready to serve. Serve the waffle with berries and maple syrup or on its own.