(Recipe and photos by Krysta Voskowsky)
Nothing says “home” like pancakes fresh off the griddle. That’s why, when Kristin and I were living together in Indonesia, our sure-fire cure for homesickness was to fry up a stack of traditional flapjacks.
Kristin was missing her village in Germany and host family in New Zealand. I was missing my home city of Boston in the US. But passing the maple syrup over Mickey Mouse shaped pancakes got us sharing stories of our childhoods, laughing, and even singing. So, it was no surprise when the lovely Fräulein Zebra asked me to write a guest post for #PancakeApril, and I was totally onboard.
These Lemon Ricotta Pancakes are delightfully moist and fluffy, with just a hint of lemon flavor for Springtime brightness. Topped with fresh strawberries in an easy simple syrup, this is the perfect breakfast to serve for brunch on Mother’s Day, for hungry kids on a busy Saturday morning, or dinner on a Wednesday night. In my book, pancakes are the universal feel-good food. Enjoy!
Lemon Ricotta Pancakes
- 2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- Zest of two lemons
- Juice of one lemon
- 1/4 teaspoon lemon oil or lemon extract
- 1 1/4 cup milk
- 1 cup ricotta cheese
- 1/2 cup greek yogurt
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup sugar
- 1/3 cup water
- 10 medium sized strawberries
Combine flour, sugar, baking soda, baking powder, and salt in one bowl. Whisk to blend it all together. In a separate small bowl, combine lemon zest, lemon juice, and lemon extract. Set aside. In another large bowl, combine milk, ricotta cheese, greek yogurt, and vanilla extract. You can crack the egg right into this mixture, but I found it worked best to beat the egg in a separate bowl, then add it to the rest of the wet ingredients.
Now, add the wet ingredients (except for the lemon mixture) to the bowl of dry ingredients. Stir gently until most of the lumps are gone, but don’t over-mix. You want to keep the pancakes fluffy! Add in the lemon juice mixture last. The pancake batter may appear to curdle a little, but that’s fine.
Drop a pat of butter into a hot skillet and fry these guys up until they’re golden brown on both sides.
While the pancakes are cooking, make simple syrup by heating 1/3 cup sugar and 1/3 cup water in a saucepan until the sugar dissolves and the liquid bubbles. Slice approximately 10 ripe strawberries and place them in a bowl. Pour the hot simple syrup over the strawberries, stir, and let sit for 15-20 minutes at room temperature. The end result is a sweet, tart topping of macerated berries to pile onto your flapjacks.
When the batter’s gone and the pancakes are piled high, serve them to your favorite people with a few decadent spoonfuls of macerated strawberries on top.
Krysta Voskowsky is a twenty-something writer living, working, and cooking in Boston, Massachusetts. Despite a tiny apartment and poor lighting, she loves photography, blogging, dancing, exploring, singing and smiling at other people’s dogs. Krysta’s a recipe curator for NoshOn.it, a social media enthusiast, and a shameless fan of the hashtag. Check out more of Krysta’s recipe features here, check out her blog, or say hello on Facebook and Twitter.