WHAT'S FOR LUNCH: Lemon ricotta pancakes from Cheesecake Factory - Tucson News Now

WHAT'S FOR LUNCH: Lemon ricotta pancakes from Cheesecake Factory

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What's for Lunch

Jim Cropper

Cheesecake Factory

www.cheesecakefactory.com

Lemon Ricotta Pancakes

1-3/4 cups             All-Purpose Flour

1 Tbl.                     Baking Powder

1 tsp.                    Kosher Salt

 

1-1/2 cups            Buttermilk

2 ea.                    Eggs

1 tsp.                   Vanilla

2 Tbls.                  Vegetable Oil

 

2 cups                 Fresh Ricotta Cheese

4 Tbls.                 Granulated Sugar

2 Tbls.                 Lemon Zest (minced)

 

2-1/2 tsps.          Vegetable Oil    

 

*     Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.

*     Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.

*     Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.

*     Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

*     Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.

*     Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

*     Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

 

Makes: 8 Pancakes

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