Lemon Ricotta Pancakes - Missy

Early in the week I tried using the books recipe for ricotta. 

It worked and I was crowing it from the rooftops. 

I mostly made it so that I could try the Lemon Ricotta Pancakes. 

I make a lot of pancakes. 

For a while I was making them every or every other Sunday morning. 

I made them from scratch and from boxes. I made them with and without additions. 

I made savory and sweet, crepe and hearty grain. 

I had never made them with lemon and ricotta. Nor had I ever used a recipe with so much baking soda and powder.

There were stand up fluffy pancakes. 

First, I did a batch of the dry mix (2 cups).

Look at that crumbly dry ricotta there in the cup. 

 Then I added a cup of the dry to lots of wet and came out with this “batter”. It was at this moment that I knew there would not be the pancakes for me. 

That is dough y’all. 

I know that he likes tall pancakes, many folks do. 

My husband and daughter like tall pancakes. 

I do not. 

They smelled amazing and lemony. 

I have a genuine fear of undercooked food. 

I hate anything that strikes me as doughy or underdone. 

These skeeved me out. 

I flipped the first batch and lost the fight with myself to squash them down. 

I couldn’t trust them to cook through at that thickness. 

Fortunately for the family I had to run off to a dnd game at that point and my husband finished off the “batter” using the prescribed method. 

I’m not sure what the ricotta was adding here. 

They were fluffy and dense, just on the border of rubbery when I got home from dnd hours later and nuked a bit to try. 

They were highly aromatic, which was my favorite thing about them,  and there were none left by lunch time, which is one of my favorite things about any dish. 

They got positive reviews and I will try to make more in this style. 

But for myself I’d give them like a 6 or 7 out of 10. 

It’s too much work for a 6-7. 

They did smell great though.