Who needs a reason to enjoy pancakes? I sure don’t! But given that today is National Pancake Day, devouring some Divalicious Lemon Ricotta Pancakes is practically required. So I’m sharing the recipe with all you Divas. And there’s a bonus! For those of you watching your flour intake, or if you’re gluten free by choice or by doctor’s orders, you too can enjoy these fluffy, slightly tangy, healthier for you, griddle goodies. Because they’re made from oats and contain no wheat or gluten, you’re good to go! That said, if you have Celiac’s disease or gluten poses a health risk, be sure the oats you use in this recipe are certified gluten free as some oats may be “cross contaminated” with wheat or gluten.
Depending on how large you like your pancakes, dollar size or plate size (servings are SO subjective in my book,) you’ll get about 8 to 10, 6″ pancakes, out of this recipe. And they freeze well. So pop the leftovers in the deep freeze to enjoy during the week, or double the batch to stock up.
While I like to top my Lemon Ricotta Pancakes off with a super quick n easy berry compote, for an added burst of fresh fruit flavor, you can also add a few fresh raspberries or blueberries to these while they’re cooking. After you pour the batter onto your pan or griddle, and air bubbles start to form, just pop a few berries on top before you turn each pancake. But remember, the berries need to be very dry or they will slow the cooking process and the finished product will likely be wet and doughy. We’re looking for light, fluffy pancakes, so take care here.
For those of you who are (only slightly) more ambitious and want to make your own ricotta cheese, it’s actually rather simple. We like the recipe from one of our all time favorites – Ina Gartnen. Her recipe uses basic ingredients and for a fraction of the cost of store bought, and just a bit of time, you can whip up a batch of your very own fresh ricotta cheese for use in these pancakes, and so much more. If you do opt to purchase ricotta, check the label and consider selecting one with limited ingredients and without carrageenan.
No on to the good stuff. Get cooking and flip a batch of these Lemon Ricotta Pancakes onto the plates of those you love, and enjoy a lil lemony sunshine no matter what the weather outside is like!
Lemon Ricotta Pancake Ingredients
- 1 cup Rolled Oats (Not quick cooking, not steel cut)
- 4 large Eggs, Well Beaten
- 1 cup Ricotta Cheese
- Juice and Zest from 2 Lemons
- 2 teaspoons Baking Powder
- 1/3 cup Milk (Lowfat, Whole, Almond, whatever you prefer)
- 1 tablespoon Agave
- 1 tablespoon Vanilla Extract
- 1/4 teaspoon Salt
In a food processor, grind the oats into a very fine powder. (I like to really let the processor go to work on this so that my pancakes have a smooth texture.) Once the oats have been ground into a powder like consistency, add all of the remaining ingredients and process until a smooth batter results.
Transfer the batter into a pitcher with a spout for easy pouring.
Slowly, pour the batter onto a non-stick griddle or pan. The batter should sizzle just a bit when it makes contact with the hot surface, you’ll achieve just the right amount of spread and a pancake that’s of medium thickness and rises well. However, if you prefer a very thin pancake simply swirl the batter about until you reach the desired thickness. Conversely, for a thicker pancake, pour the batter very slowly or top of the first pour with a bit more after the initial batter sets a bit. When the top of the batter is covered with air bubbles, and you see the edges browning, flip your pancakes and allow them to cook another two minutes or so. If your pan is too hot, and your extra thick pancakes brown too quickly, place them on a cookie sheet and pop them into a 325 degree oven to finish cooking.
If you’re cooking for a crowd or preparing your pancakes in advance of serving them and you want to retain their temperature, place them on a cookie sheet, cover loosely with aluminum foil, and set them in a 200 degree oven until you’re ready to serve.
Top with butter, syrup, lemon curd or prepare a batch of quick cooking berry compote using the directions below.
Berry Compote Ingredients
- Fresh or Frozen Berries – Blackberries, Blueberries, Raspberries, Stawberries, etc.
- Agave or Sugar
- Lemon Juice
Place berries in a small saucepan with a squeeze of lemon juice and the desired amount of agave or sugar. I don’t like an overly sweet compote and I love using frozen berries for this. So, for instance, if you use a 10 ounce bag of frozen berries, try a teaspoon of lemon juice and one to two tablespoons of agave. You can always adjust the sweetness and add more agave or sugar as you like. Just allow the berry mixture to simmer on a medium-low heat until it bubbles gently and reduces to a thick, syrup like consistency.
Pour over Lemon Ricotta Pancakes (or any pancakes, ice cream or pound cake) and enjoy!