lemon ricotta pancakes

i had originally planned

to be long-winded

and

apologetic

about my absence

then i thought

actions not words

&

i made you these

  

the best part?

none of that pesky

egg-white whipping

and

delicate folding

with their

buttery crispy edges

and

billowy lemony insides

these pancake

say

i'm sorry

and

you're welcome

all at the same time

lemon ricotta pancakes

(printable recipe)

1/2 cup ricotta 

1 Tbs lemon zest

2 Tbs lemon juice

2 large eggs

1 cup buttermilk

1/2 tsp kosher salt

1/2 tsp baking soda

1/2 cup fine corn meal (floury kind)

1 cup all purpose flour

6 Tbs sugar

whisk together the flour, corn flour, sugar, salt and baking soda. in a separate bowl whisk together the ricotta, lemon zest, lemon juice, eggs and buttermilk.  stir the dry into the wet a bit at a time, to minimize lumps.  stir slowly, and just to get all the ingredients incorporated.  allow to sit about 5 minutes while you heat up the pan.  i like to use butter to cook my pancakes, and i like it to get a bit brown before laying down the batter. but these pancakes are even delicious with pan spray.  

i suggest pureed fruit, fruit syrup or a glaze made with lemon juice and powdered sugar as a topper.