Lemon-Ricotta Pancake Stack

Personal Anecdote

There's something incredibly comforting about waking up to the aroma of freshly made pancakes wafting through the air. For me, pancakes symbolize lazy Sunday mornings, cozy family breakfasts, and moments of pure indulgence. And when I discovered this Lemon-Ricotta Pancake Stack recipe, it felt like a revelation. These pancakes are like a burst of sunshine on your plate, and they never fail to put a smile on my face.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons melted butter
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the ricotta cheese, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Repeat with the remaining batter, adding more butter or cooking spray as needed.
7. Stack the pancakes on a plate, drizzle with maple syrup, and garnish with fresh lemon slices or zest, if desired.
8. Serve hot and enjoy the heavenly combination of tangy lemon and creamy ricotta in every bite.

These Lemon-Ricotta Pancakes are not your ordinary breakfast fare. They're a delightful twist on a classic recipe, capturing the essence of sunshine in every mouthful. So go ahead, dive into this stack of fluffy goodness and savor the perfect blend of real-world ingredients and a touch of eccentricity.