These pancakes are a bit heavier than the typical fluffy buttermilk flapjacks, but they are crispy on the outside and creamy on the inside, with a subtle tang from the lemon zest. Spongy and moist, they don't need to be drenched in syrup, so I usually just serve them with some honey.
- ½ cup part-skim ricotta
- ½ cup almond milk
- 1 egg
- 3 tablespoons melted butter
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon grated lemon zest
- Juice of 1 lemon (about 3-4 tablespoons)
- Non-stick spray or 1 tablespoon butter
Blend the ricotta, almond milk, egg and melted butter in a large mixing bowl.
In a separate bowl, mix together the flour, baking powder and salt then stir into the ricotta mixture.
Add the lemon zest and juice. It's OK if the batter is slightly lumpy.
Heat a large greased griddle or frying pan and when hot, add about 3 tablespoons of the batter to make each pancake.
Cook each one for about a minute and a half per side so that they are golden and a bit crunchy on the outside and moist and creamy on the inside. I always wait until I see a few bubbles and then flip the pancakes.
Serve with warmed honey, maple syrup or agave syrup.