I don’t know about you but for me anything mini always is fun and intriguing. just like these lemon ricotta mini pancakes.
I would have to say that after a year of food blogging, we have days that are frustrating and filled with doubt and questions like, are we good enough, are we improving, is there more traffic, maybe the pictures are not that good, or maybe people don’t like our content. This recipe for Lemon ricotta mini pancakes recipe has been sitting in our admin hold position for quite a while, until today where I am posting it and it brings to lite just how much progress we have made.
Yes these pictures are not the best, a bit out of focus, but from then till now huge difference in styling and composition, and clarity. I truly believe that if you have a passion for something anything and your true authentic self is on board then that makes for a great successful recipe for anything in life. Often you here the words: “do what you love doing and they will come”, and I know when we cook or bake people come and they eat and eat, like these lemon mini pancakes they were eaten with no complaints. There is a catch and that is attachment, this is where trust comes in an thoughts leave. It is like freedom in action, you just love a do what you do and the universe does the rest, and I have heard there are a lot of guides on the unemployment line as some of us humans have to large an ego to ask for help, and stand aside to let the assistance do their thing, lol. Maybe a bit too philosophical, but it is truly how I feel.
So let’s get to these Lemon Ricotta Mini Pancakes.
Now as for this recipe, which was actually was done 5 months ago or there abouts, is made with one of my favorite ingredients LEMONS. I love the smell, even the rind as you are grating it into sweet or savory plates gives so much flavor and spark to a dish. In these pancakes the lemon melds well with the batter to give you bite upon bite of that spunky acidic wake me up taste.
The richness of the ricotta and we search high and low for a good creamy ricotta that does not have that granular texture to it, but slides on your tongue with a smoothness I truly enjoy. Somehow we think that the heaviness of the ricotta is going to make these mini pancakes dense, but that is not the case. The trick is in the egg, nicely separated then beat to a stiff peak fluffy and creamy consistency.
I usually sift all my dry ingredients such as the flour all purpose and a little double zero, some baking soda to ensure the lift, a bit of sugar, and pinch of salt. In the wet I blend till smooth some organic milk, ricotta, vanilla, lemon juice. Before I combine them I put the zest of the lemon in the flour and mix it well separating all the zest. What this will give you is a nice texture and flavor boost in each bite of these lemon ricotta pancakes, and as they cook the zest become almost candy like, truly amazing.
The flavor of the pancakes is amazing. You have the crispy edges with that slight buttery and vanilla flavor. Then you come into the airiness of the insides, the jewels of lemon zest, the softness and texture of the cooked batter, and all enticed by the freshness and juiciness of the blueberries and maple syrup. Just plain yummy!
These are so cute in their tininess, and you know what, you can have a good stack without feeling guilty as you have lessened your calories by at least 20 percent, visually speaking, but what the hell live a little. Top these babies with a good quality organic maple syrup, and some fresh blueberries and you’re set to have a wonderful breakfast with the ones you love, or solo which ever you prefer. You may like these so much that will cause your to hoard them all, just kidding, lol. I am a selfless person I love sharing it is the glue that keeps the world together. Enjoy these cute and delicious Lemon Ricotta Mini Pancakes as much as I had fun making them. I dedicate this to my wife who is returning home to me.
Song of the day: “Seven” by Prince.
I would like to take a moment to say that we have lost a musical prodigy, so talented and wise and so much love for humanity. Will miss you. Your music will live on forever and ever. See you on the other side. Maybe there we could jam sometime.
Something that is really good is you take leftover pancakes and spread your favorite jam on them. Then put a dollop of ice cream and roll them. A great dessert.
- 3 medium farm fresh organic eggs, divided
- zest of one small lemon
- 2 Tbs fresh squeezed lemon juice
- 1/2 cup milk
- 1 cup good quality ricotta cheese
- 1 teaspoon organic vanilla
- 1/2 cup all-purpose flour
- 1/8 cup of double zero flour
- 1/8 cup of sugar
- Pinch of salt
- 1 and 3/4 teaspoons baking powder
- In a bowl sift flours, salt, sugar, baking powder.
- Zest one lemon into the bowl with dry ingredients and mix well.
- Take the eggs and separate the yolk from the whites.
- Place the yolks into a bowl and mix in milk, vanilla, lemon juice, ricotta cheese.
- Slowly pour wet ingredients into the dry and blend till nice and smooth.
- Take the egg whites and blend till stiff peaks form. (I usually hold the bowl over my head, if it is not all over me then it is good 🙂 ).
- Now fold the egg white into the batter carefully, until well incorporated, but do not over mix.
- Heat up a skillet with some butter or oil and place nice spoonfuls of batter forming about a 3 inch or 6 cm circle.
- When batter starts to form air pockets flip over and cook till nice and golden brown, and crispy on the edges.
- Plate a nice stack on a plate, drizzle with maple syrup, and top with fresh blueberries (or any fruit you like).
- Ready to eat!
- Serving Size: 4 servings
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