3/4 cup flour 1 1/2 teaspoons baking powder 3/4 teaspoon fine salt 1/4 cup sugar 1 lemon 1 1/2 teaspoons vanilla extract 3 large eggs 3/4 cup whole-milk ricotta 1/4 cup buttermilk 2 tablespoons melted butter 1. Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low. 2. Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain. 3. Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Just made this today. It was great! I doubled the recipe, used 1/4 cup of batter per cake and ended up with 18 cakes. The kids loved them too. For me it was the slight tartness of the blueberries that produced a nice contrast with the sweet fluffy creamy cakes. I really appreciate your work.
I made these today and they were delicious!! I found them slightly salty (nothing a bit of powdered sugar on top couldn't fix), next time I'll skip the salt since the ricotta I used already had it. Oh, and I'll triple the amount of lemon zest 😂😂😂
made these for mother’s day and they came out AMAZING! i was skeptical as to how they would turn out, but they were so fluffy, sweet, and delicious! everyone loved it! im def saving this recipe
That looks so delicious. The batter looked thicker, but the finished product looked soft and fluffy. I absolutely want to try this. Thank you for sharing. I subscribed here! Let's stay connected. Thanks
I had to go back to rewatch the video as I was sure that I'd missed adding lemon juice...but I hadn't. They were a bit eggy, not lemony enough, and a bit overly sweet for our taste. Easy enough, but not my favorite recipe for this. :)
I’ve been making this for years. I actually use lemon curd instead of syrup. I also put some lemon curd into the batter mixture and adjust the amount of dry ingredients as well.
STOP THE NYT RECIPE PAYWALL! Excuse me, stop the subscription rat trap. I had to phone in, my cancellation request to halt the CFB (crap for brains) subscription. Bloody Hell…
Remove "actually" and "go ahead [and do something]" from your vocabulary and you would "actually" "go ahead" and have a watchable video. Arghhhhhhhhhhhh
3/4 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup sugar
1 lemon
1 1/2 teaspoons vanilla extract
3 large eggs
3/4 cup whole-milk ricotta
1/4 cup buttermilk
2 tablespoons melted butter
1. Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
2. Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
3. Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Recipe Ingredients:
100g ap flour
1.5 tsp baking powder
3/4 tsp salt
50g sugar
1 lemon
1.5 tsp vanilla
3 eggs
170g whole milk ricotta
61g buttermilk, preferably whole milk (this is weird, pick one NYT)
2 tbsp butter, + more for serving
Blueberry syrup, or other topping
They mean whole-milk buttermilk as opposed to low fat buttermilk.
Thank You!!!
Made them today and they were perfect. Thank you for helping me show my family something different
Here trying to do all the amounts in grams for liquid in cups. Who weighs milk in grams?
I LOVE EVERYTHING about these pancakes🍋🥞🥰
I made these for dinner after watching this. They were delicious and light.
Just made this today. It was great! I doubled the recipe, used 1/4 cup of batter per cake and ended up with 18 cakes. The kids loved them too. For me it was the slight tartness of the blueberries that produced a nice contrast with the sweet fluffy creamy cakes. I really appreciate your work.
Love it! Going to try this… keep up the good work and thank you again for sharing!! ❤️
Genevieve is wonderful! Her voice is like a big hug.
I’ve seen your picture on the sides of transit buses!
I made these today and they were delicious!! I found them slightly salty (nothing a bit of powdered sugar on top couldn't fix), next time I'll skip the salt since the ricotta I used already had it. Oh, and I'll triple the amount of lemon zest 😂😂😂
Can you make the pancake mix in advance, unfrozen, and use it a few days later? Or make the pancakes in advance and freeze them?
made these for mother’s day and they came out AMAZING! i was skeptical as to how they would turn out, but they were so fluffy, sweet, and delicious! everyone loved it! im def saving this recipe
That looks so delicious. The batter looked thicker, but the finished product looked soft and fluffy. I absolutely want to try this. Thank you for sharing. I subscribed here! Let's stay connected. Thanks
How about mascarpone instead of ricotta?
Sound delicious!
Where is the Syrup recipe? Never do anything halfast! Its ok, still like you.
It's literally one of my favorite pancakes. Love your recipe 👍
These are fantastic! My wife didn't like them, but then for some bizarre reason she isn't fond of pancakes!
HEAVENLY OMGGGGGG want some of these Yummmm!!!!!
This is the best lemon ricotta pancake recipe, period.
I had to go back to rewatch the video as I was sure that I'd missed adding lemon juice...but I hadn't. They were a bit eggy, not lemony enough, and a bit overly sweet for our taste. Easy enough, but not my favorite recipe for this. :)
Where have these been all my life?!?
Made these 3 times already. They were always so delicious
I’ve been making this for years. I actually use lemon curd instead of syrup. I also put some lemon curd into the batter mixture and adjust the amount of dry ingredients as well.
Great job! Thank you very much! You are very good and can cook for me any time. Looking forward to trying you out to see how you fare.
Sold! I’m definitely making these this weekend. 😊
These are tasty! Definitely going to make them again
Can’t wait to make these live!
Lol u guys delete comments that are critical of you
Where are the measurements?
If you select more there is a lonk
I will never eat pancakes with a knife and fork again
This is wonderful! 😀
Can not wait to try these !!!!
I can't wait to make these!!
Looks yummy
What is that cast iron griddle?
Looks delicious 😋
can you replace ricotta with some other dairy product?
Great video! Looks so good!
The best pancake recipe ever!
these are my favorite food ever!!
Great recipe! I made these the same morning because they gave me a craving for them! Yum
If you have a food saver these freeze well so triple the batch and freeze
STOP THE NYT RECIPE PAYWALL! Excuse me, stop the subscription rat trap. I had to phone in, my cancellation request to halt the CFB (crap for brains) subscription. Bloody Hell…
Remove "actually" and "go ahead [and do something]" from your vocabulary and you would "actually" "go ahead" and have a watchable video. Arghhhhhhhhhhhh