This is it. This is THE perfect pancake. The ricotta makes this pancake moist. And the lemon zest with lemon juice… I dare you to find a better pancake because these are pretty near perfection.
This recipe is brought to you by the great Bobby Flay. There are, of course, many versions of this same recipe, but this is why this one works for me: It’s fast and it’s delicious. And when I have hungry little boys impatient for breakfast, it comes together fast. Many of the other recipes call for egg separation, then to whip up the whites and fold it back into the batter. I wish you could see a picture of my face right now as I’m giving some serious side-eye at the suggestion of separating eggs for pancakes. OK, ok. The foodie in me thinks, “Oh yeah, that would make a big difference.” But not at 8 AM when I haven’t had my coffee, yet and I’m feeding hungry mouths. Like all pancake recipes, it’s always best if you let it sit for awhile a let the baking soda work its magic. But please see the previous sentence. Hungry mouths. Ain’t got time for that.