Lemon Ricotta Pancakes

Peanut butter and jelly.

Rocky and Bullwinkle.

Skinny jeans and ballet flats.

Some things just go together...

Then, there's lemon and ricotta.

Not what I was thinking when I thought of sensational pairings.  Lemon is fruit and ricotta is cheese and neither of these things belong on my pancake.

Right?

Wrong.

Oh, so wrong.  As it turns out, lemon and ricotta should be on everything. I saw this recipe on a cooking show a few months back.  It sounded... not that great.  But, I was intrigued nonetheless.  I mean, somewhere, someone must have enjoyed this combination enough to put it on a menu.

Scouring the internet, I realized that several more people happily devoured this pancakes on a regular basis.  This fueled my interest until finally, I had to try it.

At least once.  'Cause that's my motto in life.

And now it's yours.

So put this recipe on your bucket list.  You will not be disappointed!

Lemon Ricotta Pancakes

(adapted from Williams-Sonoma)

1 cup ricotta cheese

2/3 cup milk

3 eggs

1/3 cup sugar

Zest and juice of 1 lemon

1 1/2 cups flour

1 1/2 tbsp baking powder

Preheat a griddle or frying pan.  

In a large bowl, combine all of the ingredients.

Ladle 1/4 cup of mix at a time onto the heat.  Cook one side until bubbles begin to form on the top.  Flip the pancakes and cook for an additional 1-2 minutes.

Top with fruit curd or syrup.

Listening to:   Jason DeRulo - Mmm Whatcha Say