Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup white whole wheat flour
- 3 tablespoons sugar or equivalent
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 4 large or extra-large eggs
- 4 tablespoons extra virgin olive oil, divided use
- 1-1/3 cups milk or non-dairy alternative
- 1 cup ricotta cheese
- 2 teaspoons vanilla
- Zest of one large lemon
- 4 tablespoons freshly squeezed lemon juice
Directions
Step 1
Mix all the dry ingredients in a large bowl.
Step 2
In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.
Step 3
Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.
Step 4
Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter.
Yields 20 pancakes