Ever since we got back from California, I have been craving the Lemon Ricotta Pancakes from Coast at Shutters on the Beach. That place is literally the most amazing place. Shutters and Coast, I mean!
It is hard to get out of bed in the morning there, what with the sweeping views of the Pacific Ocean and the unbelievable bedding, but if you can manage, head down to Coast and get the Lemon Ricotta Pancakes.
I switched up my normal pancake recipe to see if I could capture that of Coast and I think they turned out pretty awesome. Try it out if you date! Make sure to top with lots of fresh berries and powdered sugar.
Ingredients
- 1/2 cup ricotta cheese
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbs fresh lemon juice
- 1 Tbs fresh lemon zest
- 2 Tbs butter for cooking
Directions
- In a large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
- In a medium bowl, add the milk and ricotta and whisk until well blended. Add the eggs, beating between each. Add the vanilla, lemon juice and lemon zest.
- Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until just combined.
- Melt butter onto a large griddle and heat to medium. THIS IS MY FAVORITE GRIDDLE IF YOU NEED ONE!
- Add pancake batter, in whatever size you want your pancakes to be
- When you see bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side. Remove when golden brown.
