Ingredients
Directions 9 steps | 30 Minutes
In a large mixing bowl, thoroughly combine the flour, baking powder, and salt using a whisk until evenly distributed.
In a separate bowl, gently beat together the buttermilk, eggs, vanilla extract, safflower oil, ricotta cheese, granulated sugar, and lemon zest until uniformly combined. (See notes 3.)
Pour the wet ingredients into the dry mixture, and using a spatula, fold them together gently until just combined. Be cautious not to overmix; it's normal to have some lumps in the batter.
Heat a griddle or large non-stick skillet with a lid over medium-low heat and melt a small amount of salted butter. (See notes 4.)
Grease or coat a ⅓ cup measuring cup with a thin layer of oil to prevent the batter from sticking. Then, use the measuring cup to portion out the pancake batter onto the griddle and lightly spread it out with the back of the measuring cup.
Cover and cook the pancakes on the first side for about 2 minutes over medium-low heat until bubbles form on the surface and the edges begin to set. (See notes 5.)
Carefully flip the pancakes using a spatula and cover. Continue cooking for another 1-2 minutes on the second side, until they are evenly golden brown and cooked through. Adjust heat as needed to prevent burning while ensuring thorough cooking.
Transfer the cooked pancakes to a plate and continue cooking the remaining batter, adding more butter to the griddle or pan as needed.
Serve the pancakes warm with your choice of toppings such as powdered sugar, maple syrup, fresh fruit, or a dollop of whipped cream. Enjoy! (See notes 6.)
Notes:
- Other neutral oils such as vegetable, canola, corn, soybean, etc., can be used instead of safflower oil for the recipe. Ensure they are unflavored to maintain the intended taste of the pancakes.
- When zesting lemons, ensure to only zest the yellow part of the rind to prevent bitterness, guaranteeing a flavorful pancake.
- To avoid curdling, buttermilk and lemon zest are used instead of lemon juice, providing the desired tanginess without risking texture issues.
- Salt in the butter helps to delay the Maillard reaction due to the high dairy fat content in the pancakes, ensuring they are perfectly cooked through and achieve a golden crust.
- Doming the pancakes by covering them with a lid or another pan traps steam, aiding in their rise for a fluffy texture.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
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