Tuesday, February 17, 2015

Bob's in the Kitchen - Lemon Ricotta Pancakes for Shrove Tuesday

From the kitchen of One Perfect Bite...Shrove Tuesday, also known as Fat Tuesday, precedes the first day of Lent. In more secular countries, particularly those that are English speaking, it is also known as Pancake Day. The tradition of serving pancakes on the eve of Lent is centuries old and it came about because there was a need to consume rich and restricted ingredients such as sugar, fat, flour and eggs before the 40 day Lenten fast began. Pancakes were an easy way to do that. While fast requirements are considerably easier these days, it is still fun to observe the pancake ritual. While I'm including links to the pancake recipes already posted on One Perfect Bite, I also wanted to add another for those of you who might be looking for something new. They are very easy to make, and they can be made on a griddle or a skillet. I like to serve these hot from the griddle with good butter and pure maple syrup. I hope you will try these. They really are delicious. Here's the recipe.

Lemon Ricotta Pancakes...from the kitchen of One Perfect Bite courtesy of Classy Cooking


1-1/2 cups all-purpose flour
3-1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup ricotta
3 large eggs
1/2 teaspoon vanilla extract extract
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
2 tablespoons butter, melted

1) Preheat an electric griddle to moderately-high heat (They can also be cooked in a non-stick skillet set over medium heat on your stove top.
2) In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside.
3) In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and quickly blend until combined. Mixture will appear curdled but that is O.K.
4) Pour liquid mixture into into flour mixture and whisk just to combined (batter should be slightly lumpy).
5) Pour about 1/4 - 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. Yield: 4 servings.

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                                    Shrove Tuesday Pancakes

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               Uptown Hoe Cakes                                                    Crepes with Hot Buttered Rum Sauce


Diane said...

They do look delicious, my husband is not a ricotta fan but I don't think he would even notice it in this recipe. Hope tat you are both well Diane

Anonymous said...

I frequently want to print recipes from this blog but when I copy and paste the copies I get are very difficult to read, my question is, is there a proper way to get a copy of a recipe from this blob?

Thank you

June C

Mary Bergfeld said...

June, at the bottom of every post there is a button called Print Friendly. It will produce better copy
than the copy and paste method you have been using. Mary

David said...

Bob, Lemon ricotta pancakes...really different and something I've never heard of before. They sound very good indeed! Take Care, Big Daddy Dave

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