How to Make Lemon Ricotta Pancakes
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A Note From feedfeed

Let's be real, pancakes were created as an excuse to eat cake for breakfast. We will happily eat cake for breakfast, especially if it's these Lemon Ricotta Pancakes served by Chef Steve Samson of Rossoblu restaurant in Los Angeles. Chef Steve cooked up these light and fluffy pancakes on our brand new Miele Induction Stovetop in our FeedFeedLA test kitchen!  These pancakes are lemony and tart with a delightfully soft texture - perfection!

The tartness from using both the juice and the zest of the lemon balances out the ricotta, which melts into the pancakes as the batter cooks and fluffs up. The lemon curd adds another creamy hit of acidity and takes these pancakes to the next level... who needs syrup when you have this!? Serve with fresh fruit and mint and put your usual pancake routine to shame.