Lemon ricotta pancakes with lemony whipped cream ✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Lemony Whipped Cream:▪️1 Cup Heavy Cream▪️2 Tbsp Powdered Sugar▪️Zest of 1/2 a Medium Lemon▪️2 tsp Fresh Lemon Juice▪️1/2 tsp Vanilla Extract▪️ Pancakes:▪️2 Cups All-Purpose Flour▪️1 tsp Kosher Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️2 Tbsp Sugar▪️2 Eggs▪️1+1/2 Cups Buttermilk▪️3/4 Cup Whole Milk Ricotta▪️Zest of 1 Medium Lemon▪️2 Tbsp Fresh Lemon Juice (from 1 lemon)▪️2 Tbsp Melted Butter▪️Olive Oil, for cooking▪️ Serving:▪️Lemon Zest▪️Maple Syrup (optional)▪️ 1️⃣ Make the whipped cream: In a medium bowl with a hand mixer, whip the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla until soft, pillowy peaks form. Set aside in the refrigerator. 2️⃣ Make the pancakes: In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine. 3️⃣ In a separate bowl, whisk the eggs, buttermilk, ricotta, lemon zest, and lemon juice until smooth. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Do not overmix, a few small clumps are perfect. Fold in the melted butter. 5️⃣In a large nonstick skillet or griddle, heat a thin coating of oil over medium heat. Once hot, add about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the bottoms are golden brown, about 2 mins. Flip and cook until the other side is golden and cooked through, about 1 to 1+1/2 mins. 6️⃣ Serve the pancakes warm with the lemon whipped cream and extra lemon zest shaved on top. Drizzle on some maple syrup, if desired, and enjoy! 10 min prep time / 25 min total time Serves 4 (8-10 pancakes)
