Name: Lemon (or Lime or Orange) Ricotta Pancakes
Yield: makes twelve 4-inch pancakes
Ingredients: 3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter); Zest of 2 lemons, 2 limes, or 1 orange; 2/3 cup fresh whole-milk ricotta cheese; Peanut oil for the griddle; Butter for the griddle and for serving; Warm Grade B maple syrup for serving

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Lemon (or Lime or Orange) Ricotta PancakesCookbook cover image courtesy of Random House

My editor, Peter Gethers, insisted on only one thing when he asked me to write this book: that I include the recipe for these pancakes. The ricotta causes them to burn more easily than other pancakes, so you need to cook them over medium-low to medium heat. If there are any pancakes that don't need maple syrup, these are them.

Recipe notes

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