A slow Saturday breakfast has room for pancakes that need a little attention at the stove. This batch makes about 10 small pancakes, with ricotta adding softness and lemon zest keeping each bite lively rather than heavy.
What You’ll Need
Gather 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set out ¾ cup milk, ½ cup ricotta, 1 large egg, 1 tablespoon melted butter, the zest of 1 lemon, and a little extra butter or neutral oil for the pan.
Prep Before You Begin
Whisk the flour, sugar, baking powder, baking soda, and salt in one bowl. In another, whisk the milk, ricotta, egg, melted butter, and lemon zest until combined; small ricotta lumps are fine, so there’s no need to beat the mixture smooth.
Mix and Cook Gently
Pour the wet mixture into the dry ingredients and fold just until no dry pockets remain. A few small lumps are better than overmixing, which can make the pancakes dense; let the batter rest for 5 minutes while a skillet warms over medium-low heat.
Lightly butter the skillet and spoon in about ¼ cup batter per pancake, leaving space between them. Cook until bubbles appear and the edges look set, about 2 to 3 minutes, then flip and cook the second side for another 1 to 2 minutes.
Serve While Warm
Move finished pancakes to a plate and loosely cover them while you cook the rest, adding a little more butter to the skillet as needed. Serve with maple syrup and fresh berries, or keep it simple with a dusting of powdered sugar and an extra pinch of lemon zest.