Adapted from Ina Garten
- 1 cup fresh whole milk ricotta
- 1 cup buttermilk, shaken
- 3 extra-large eggs (or 4 large eggs)
- 1/4 cup sugar
- 1 1/2 tablespoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (*see below for gluten free or grain free options)
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- **Clarified butter for cooking (I use Trader Joe’s Clarified Butter)
- In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
- Heat a large skillet over medium heat. Coat the bottom of the pan with clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula.
- Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. Flip and cook on the other side, until they spring back when lightly touched.
*For gluten free, use an equal amounts of 1-1 GF flour blend (xanthan gum not necessary). For grain free use equal amount of cassava flour plus 1/4 cup cornstarch.
**a quick way to make clarified butter—place butter in a glass measuring cup. Place in microwave to melt. The milk solids will settle to the bottom of the cup. Pour out clarified butter, careful to stop pouring before reaching the milk solids.