CK's Kitchen: Enliven breakfast with lemon ricotta pancakes

An instant, hard-driving inspiration overcame me when I first learned of this enticing version of one of breakfast's most comforting foods. While your basic buttermilk doesn't do much for me, a lemon ricotta pancake sounded like divinity on a plate. I scanned the ingredient list and held back the urge to dash into my kitchen and make them immediately. I was able to do this pretty easily since I was at work when I discovered them on Pinterest, posted by someone trying to re-create a version served at a New York City restaurant. That was enough for me and I never second guess my instincts when food is involved. I would make these pancakes the next day and host my very own Saturday evening brunch, festive with prosecco mimosas, and I would share with no one. I couldn't wait! Emphasis on the cake Turns out lemon ricotta pancakes have been a hit among brunch lovers for quite some time, with popular chains like First Watch and Cheesecake Factory taking these citrus beauties to the next level. Ina Garten has a popular recipe, and the Maplewood Kitchen & Bar in Cincinnati was featured on the "Today" show and in People magazine for its beloved version. This is all to say, if you haven't tried them, you should. This recipe is not the most decadent (topped with lemon curd) nor the most healthy (made with whole grains and egg whites), but it is a solid, middle-of-the-road version that comes together within 10 minutes — not including zesting two tablespoons — or less time than it takes to drink your first mimosa! WW buzzkill Slightly derailed after searching for these pancakes on my WW tracking app, I found that two servings would cost me 15 of my 19 daily points. This was nothing compared to the 80 points for eating the cakes at Cheesecake Factory or the 44 points downed in a First Watch order. Wow! This was certainly a treat but it would kill my diet, so I dusted off the griddle for the middle burner on my stove and went to town making my pancakes, emphasis on the cake! I ran my stick of butter over the griddle in between batches so they cooked to a lovely golden brown. The end result? Fabulously moist and lemony pancakes, rich from the ricotta that you can't even taste. I didn't even need maple syrup, just a generous dusting of confectioner's sugar with some blueberries on top. These lemon ricotta pancakes have officially become my new favorite, and I may even share them with my family on Easter! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Lemon ricotta pancakes 1 1/2 cups (214g) all-purpose flour (scoop and level to measure) 3 1/2 tablespoons (46g) granulated sugar 2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (236ml) milk 3/4 cup (180g) ricotta (low-fat or whole) 3 large eggs 1 teaspoon vanilla extract 1 - 2 tablespoons lemon zest (depending on how lemony you want them) 1/4 cup (60ml) fresh lemon juice 1 tablespoon (14g) butter, melted 1. Preheat an electric griddle to moderately high heat (or use a nonstick skillet set over medium heat). 2. In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds. 3. Make a well in center of flour mixture and set aside. 4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. 5. Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little; that's fine). 6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 7. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 8. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. Makes 6 Servings (about 13 pancakes) Nutrition Facts Amount Per Serving: Calories 375; Calories from Fat 81; Fat 9g; Saturated Fat 4g; Cholesterol 105mg; Sodium 341mg; Potassium 358mg; Carbohydrates 58g; Fiber 1g; Sugar 11g; Protein 10g; Vitamin A 350IU; Vitamin C 5.9mg; Calcium 204mg; Iron 3.4mg. Source: cookingclassy.com