1 cup Fresh Ricotta (here), drained for 30 minutes
2 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
½ teaspoon vanilla extract
1 cup Basic Dry Pancake Mix (here)
2 teaspoons grated lemon zest (from 1 lemon)
Vegetable oil for cooking
Maple syrup
- Whisk together the buttermilk, ricotta, melted butter,
eggs, and vanilla extract in a medium bowl. Add the
pancake mix and lemon zest and whisk until no dry flour
remains (the mixture should remain lumpy—be careful
not to overmix). - Heat ½ teaspoon oil in a 12-inch heavy-bottomed
nonstick skillet over medium-high heat (or use an electric
griddle) until it shimmers. Reduce the heat to medium
and wipe out the skillet with a paper towel. Use a ¼-cup
dry measure to scoop 4 pancakes into the pan and cook
on the first side until bubbles start to appear on top and
the bottoms are golden brown, 2 to 3 minutes. Flip the
pancakes and cook until the second side is golden brown,
about 2 minutes longer. Serve the pancakes immediately,
or keep warm on a wire rack set on a baking sheet in a
warm oven while you cook the remaining batches. Serve
with maple syrup.