Lemon Ricotta Corn Pancakes
Inspired by my butter-covered Jiffy cornbread childhood, these corn flour pancakes are kept delicate, moist, and lightly sweet by creamy ricotta and copious amount of vanilla extract, and bright by an abundance of lemon zest. 🍋
Ingredients
- 1/4 cup corn flour (NOT cornstarch) (36g)
- 1/2 cup hot milk (108)
- 2 tbsp sugar (30g)
- 2 eggs, large
- 1/4 cup vegetable oil (48g)
- 1/3 cup whole milk ricotta (98g)
- 2 tsp vanilla extract
- 1 tsp kosher salt
- zest of one lemon
- 1 tbsp baking powder
- 1/4 cup all-purpose flour (36g)
Instructions
- Put the corn flour into a small bowl. While whisking, slowly add the hot milk, to ensure no lumps form. Whisk until lump free, then set it aside for 20 minutes while the corn flour rehydrates.
- In a large bowl, beat the eggs and sugar together until the mixture lightens in color and thickens slightly, about 3 or 4 minutes.
- Add the ricotta, oil, vanilla, salt, lemon zest, and baking powder. Beat.
- Once the corn flour is rehydrated and has cooled down (if the corn flour and milk mix isn't cool enough, it'll cook the eggs so make sure it's close to room temp!), add it to the egg mixture and beat until fluffy and thick.
- Add the AP flour and beat again.
- Warm a griddle or frying pan over medium heat and grease it with more butter than you think you need. When the butter foams, right before it starts to turn color, use a tablespoon to pour 2 tablespoon pancakes.
- Pancakes that are mostly or all all-purpose flour often have bubbles that rise on the center of the pancake. These (thanks to the lower gluten content) do not. Over medium heat, flip after about 4 minutes on each side. all stoves are different so be sure to check your pancake periodically and make necessary adjustments.
- Serve fresh off the griddle with butter, maple syrup, blueberry compote, whipped cream, honey, fresh fruit, greek yogurt, sweetened ricotta--any of your favorite toppings.
Tried this recipe?Let us know how it was!