Lemon Ricotta Hotcakes Recipe
"Melt in your mouth, not to be missed." Midwest Living A stack of three melt-in-your-mouth hotcakes made with fresh lemon zest and ricotta cheese. Lightly sweet, always tender; served with fresh berries, powdered sugar, and pure maple syrup.
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Ingredients
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Hotcakes
Toppings
Method
Prepare the Hotcakes
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, granulated sugar, and vanilla extract until smooth and well blended.
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients. Gently fold the ingredients together until just combined. Be careful not to overmix; some lumps are okay.
- 4
Heat the Pan
In a large skillet or griddle, melt 1 tablespoon of unsalted butter over medium heat. Allow it to slightly brown but not burn.
- 5
Cook the Hotcakes
For each hotcake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- 6
Keep Warm
Transfer the cooked hotcakes to a plate and keep warm in a low oven while you repeat with the remaining batter, adding more butter as necessary.
Serve the Hotcakes
- 7
Plate the Hotcakes
Stack the hotcakes on a serving plate, typically three per serving.
- 8
Add Toppings
Top with a generous portion of fresh berries, a dusting of powdered sugar, and a drizzle of pure maple syrup.
- 9
Enjoy!
Serve immediately while warm and enjoy your melt-in-your-mouth lemon ricotta hotcakes!
