I first tried lemon ricotta pancakes at Plow in the Potrero Hill district of San Francisco. Immediately, I was hooked. Lemon ricotta pancakes are divine. They’re light, fluffy, and airy, with just a hint of lemon. The problem is Plow is pretty far from our Lower Pac Heights apartment, and there’s always a 2 hour wait to get in. So, I tried re-creating these epic pancakes at home.
Since lemon and cardamom pair well together, I threw in a bit of crushed cardamom for some extra oomph and depth of flavor. The result? Pure brunch perfection.
Serve these with fresh blackberries, butter, and a generous drizzle of maple syrup.
- 1 cup buttermilk pancake mix
- 1/2 cup full fat ricotta
- 1/2 cup milk
- Juice and zest of 1 lemon
- 1/4 teaspoon ground cardamom (crushed cardamom seeds)
- 1 egg / egg replacer (see note)
- 1 cup fresh blackberries
- Butter, for serving
- Maple syrup, for serving
- In a large bowl, gently mix pancake mix, ricotta, milk, lemon juice and zest, cardamom, and egg or egg replacer. Let sit for 5 minutes.
- Grease a large skillet. Heat over medium low heat for 2 minutes.
- Using a 1/4 cup measuring cup, scoop 1/4 cup of batter onto skillet. Cook until edges are firm and well cooked, about 3 minutes. Flip and cook for another minute. Repeat with remaining batter. Note: If your skillet starts getting too hot and your pancakes start burning, lower the heat slightly.
- Serve with fresh blackberries butter, and maple syrup.
Note: The eggs do 2 things in pancakes: they act as a binding and leavening agent. Make sure your egg replacer has ingredients that do both. Ex: If you use a flax egg (1 tablespoon flaxseed meal, 3 tablespoons warm water), it’ll bind the batter but you may want to add an extra 1/4 teaspoon of baking soda for leavening.