Ingredients:

  • 1 cup (120g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (245g) whole milk ricotta cheese, drained
  • 2 large (100g) eggs, room temperature
  • 1/4 cup (60ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 tsp (5ml) lemon juice
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (8g) fresh chives, finely minced
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Whisk together the 1 cup (120g) all purpose flour, 2 tsp (10g) baking powder, 1/2 tsp (3g) fine sea salt, and 1/4 tsp (1g) cracked black pepper in a medium bowl until no clumps remain.
  2. In a large bowl, beat the 1 cup (245g) drained ricotta cheese until smooth. Whisk in 2 large (100g) room temperature eggs one at a time, then stir in 1/4 cup (60ml) whole milk, 2 tbsp (28g) melted and cooled butter, and 1 tsp (5ml) lemon juice until the mixture is velvety.
  3. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stir in 1/4 cup (25g) grated Parmesan, 2 tbsp (8g) minced chives, and 1 tbsp (4g) chopped parsley, stopping once flour streaks disappear.
  4. Heat a non stick skillet over medium low heat with a small knob of butter.
  5. Pour 1/4 cup of the Savory Ricotta Pancakes batter per pancake.
  6. Cook for 3 minutes until bubbles form on the surface and edges are set.
  7. Flip and cook for another 2-3 minutes until deep mahogany brown on both sides.