Fluffy Lemon Ricotta Pancakes

Pancake Ingredients

1 1/2 cups of all purpose flour

1/2 cup of cornmeal

2 tablespoons of sugar. I use my All Natural Vanilla Sugar.

1/2 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt. I use fine sea salt.

1/8 teaspoon of freshly grated nutmeg (optional)

1 cup of milk

2 large eggs

1/2 cup of whole milk ricotta cheese

2 lemons

1 tablespoon of oil plus more for cooking. I use sunflower.

Pancake Instructions

Mix the flour, cornmeal, sugar, baking soda, baking powder, salt and nutmeg (if using) in a medium bowl. Zest the lemon and juice half of it directly into another medium bowl. If your lemon is on the small side, juice all of it. To the zest and juice, add the milk, eggs, ricotta cheese and one tablespoon of oil and mix. Stir the wet ingredients with the dry. Don't overmix. Keep some of those annoying lumps in the batter. Heat a large fry pan or griddle on medium to medium-high heat with a little oil. Drop the pancake batter by 1/4 cups onto the pan. Cook until the edges are bubbly and the bottoms are golden brown. Flip and cook until golden brown on the other side. Serve with honey and lemon juice or my honeyed strawberry sauce.

Honeyed Strawberry Sauce   

Place a 12-ounce bag of frozen strawberries in a sauce pan with a pinch of salt, 1/3 cup of honey and 3 tablespoons of water. Cook on medium heat, mashing up the strawberries with the back of your spoon. Stir in a teaspoon or so of tapioca starch to thicken it. Turn off the heat and serve over the pancakes.  

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