1 1/4 cups unbleached all-purpose flour 

3/4 teaspoon baking soda  

1 teaspoon kosher salt 

1 cup whole-milk or part-skim ricotta cheese 

1 cup whole or low-fat milk

2 tablespoons grated lemon zest, from approximately 1 – 2 lemons

2 eggs, lightly whisked to break yolks 

1/4 cup unsalted butter, melted 

Method:

1.   Preheat oven to 200ºF.

2.   In a large bowl, whisk together flour, baking soda and salt. Set to the side.

3.   In a large bowl, add ricotta, milk and lemon zest. Using a whisk, mix to combine and until smooth. Add eggs and whisk until just combined being careful to not over-mix. Add dry ingredients to wet and mix until just combined.

4.   Place a large griddle or sauté pan over medium – low heat. Allow to heat approximately 1 minute. Lightly brush with melted butter and add 1/3-cup of the batter. Use your ladle to spread into a circle approximately 4 – 5 inches in diameter.

5.   Allow to cook until bubbles form in the center of the pancake and the bottom is golden brown, approximately 2 1/2 – 3 minutes. Flip and cook the second side until golden brown in color, approximately 1 minute.  Note: if you have a large griddle or sauté pan, feel free to make more than 1 pancake at a time.

6.   Remove from pan and keep warm in preheated 200ºF oven.

7.   Before you make the next batch, use a paper towel to clean the sauté or griddle pan. Brush with more butter, add batter and repeat until all pancakes have been made. If the pancakes are browning quicker than they are cooking, lower the heat or remove the pan from heat to cool.

8.   Best served hot with butter and pure maple syrup.

Kitchen Note:  The most important part of making pancakes, is knowing when to flip them. Simply peek under the pancake once you start seeing bubbles (approximately 2 1/2 minutes in) and see where you are. My times are variables based on how hot your pan is so use visual queues as your main indicator for “doneness.”