Lemon-Ricotta Pancakes

These are amazing! I make them all the time and just eat them with a little powdered sugar. The only thing I do different is add a lot more lemon zest. It makes it MUCH better. I use 2 tablespoons at least, you could probably even do 2 and a half tablespoons. Without the extra zest, they just taste like regular pancakes with a very very small hint of lemon.

I prepared the recipe as listed except that I substituted Bob's Red Mill Gluten Free All purpose flour and used a Meyers lemon for the zest. The secret for me was in the preparation. I tried first with grape-seed oil and poured the 1/2C batter directly in the center of the pancake: it came out too dense and not light enough with an odd taste that was probably from the oil. The next time I used ghee/clarified butter and turned up the heat to med-med-high and spread the batter around instead of allowing to spread from the center. With the crispy edge and thin egg-y crepe-like texture I wanted, this did the trick. For each pancake I added 1/2 tsp of ghee to the pan to give it that bubbled texture. So very light and wonderful. The only thing I will try next time would be adding lemon juice in the batter. This is an excellent recipe!

These pancakes were excellent. I added 3 Tblsp melted butter to the liquid ingredients since the recipe contained no fat (other than egg yolk and ricotta). I accidentally made a mistake and added the lemon zest to the egg white before whipping them. The egg whites whipped up beautifully and the lemon taste was great. Pancakes were served with fresh strawberries, bananas and warmed maple syrup.

Based on reviews, I added about 1 tsp of fresh lemon juice to boost the lemon flavor. Served with sliced strawberries and bananas on top, and sugar-free syrup. These pancakes are really good and definitely worth the extra effort. Served with sliced breakfast ham.

These were beyond ymmy and totally worth the effort. Had no bananas but replaced with blueberries and raspberries....awesome!