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 information
Yield
makes twelve 4-inch pancakes
Ingredients
Preparation
Step 1
Stir the pancake batter and citrus zest together in a bowl.
Step 2
Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
Step 3
Prepare the griddle.
Step 4
Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
Step 5
Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
Step 6
Cook until the second side is golden, about 2 minutes, and serve A-side up.
