ACTIVE 25 MIN. - TOTAL 25 MIN.
SERVES 6
2 cups all-purpose flour 3 Tbsp. granulated sugar 2 tsp. baking powder1 tsp. baking soda½ tsp. kosher salt2 cups whole-milk ricotta cheese¾ cup whole milk
3 Tbsp. melted unsalted butter, plus more for brushing griddle2 large eggs2 tsp. grated lemon zest plus
¼ cup fresh juice (from 2 lemons), plus more zest and wedges for garnishPowdered sugar
ButterMaple syrup
1. Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
2. Whisk together ricotta, milk, melted butter, eggs, lemon zest, and lemon juice in a separate bowl. Form a well in flour mixture; add ricotta mixture, stirring until just combined (batter will be lumpy). Let batter stand at room temperature while griddle heats.
3. Heat a griddle or large skillet over medium-high, and brush with melted butter. Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart. Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.
4. Garnish with powdered sugar and lemon zest and wedges. Serve with butter and syrup.
photograph by GREG DUPREE
RECIPE: ANNA THEOKTISTO; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELY