Lemon-Ricotta Pancakes and Waffles
Hello everyone! It is the weekend, which means it is time for that cheat meal, whether it is breakfast, lunch or dinner. I know, I preach about healthy eating, but once a week there is room for one cheat meal. In this case, I chose pancakes and waffles.
Pancakes are delicious period, but when you can make waffles with the same batter, it makes it ten times better. This is the key to my cooking, quick, simple and delicious meals. This ricotta-lemon pancake and waffle recipe accomplishes these three goals.
Lemon anything is my favorite. However, I have not found one lemon pancake that meets my lemony desire, either it is not lemony enough or it has no lemon flavor at all. After trial and error, I decided to make my own. This pancake and waffle batter will definitely give you that lemon flavor, and pairing it with tangy ricotta cheese compliments the lemon very well.
One thing I will like to warn you in advance is that the consistency of the cooked pancake will make you think it is uncooked, but trust me, it is not. It is meant to be a moist on the inside, so do not overcook or it will only end up burnt.
With that being said, here is the recipe.
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.
If you making waffles with this batter, the instructions are below:
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.
Hope you enjoy my favorite lemon pancake and waffle recipe! Comment below if you tried it.