LEMON-RICOTTA PANCAKES

Lemon-Ricotta Pancakes image

Provided by Giada De Laurentiis

Time 45m

Yield 16 pancakes

Number Of Ingredients 10

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2/3 cup all-purpose flour
1/3 cup polenta
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese, such as Calabro
2 teaspoons grated lemon zest (2 lemons)
2 eggs
Grapeseed oil
Maple syrup, warmed, for serving

Steps:

In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.