Sourdough Lemon Ricotta Pancakes

These pancakes are a great way to use up some of your sourdough discard. Their bright lemon flavor makes them a delicious and refreshing option for breakfast.

Wet Ingredients:

3/4 c (200 g) sourdough discard

1 c (240 g) buttermilk

1/2 c (125 g) ricotta cheese

4 TBS butter, melted

2 large eggs

1 large lemon, zest and juice

Dry Ingredients:

2 c (240 g) all-purpose flour

3 TBS (36 g) sugar

1 tsp salt

2 tsp baking powder

1 tsp baking soda

oil or butter for griddle

Add all of the wet ingredients to a bowl and whisk together until smooth.

Combine all of the dry ingredients together in a separate bowl and then add to the wet ingredients.  Mix until just combined.  Some visible lumps are ok, but do not overmix.  Let the batter rest while you preheat the griddle or skillet over medium heat.

When the griddle or skillet is hot, add some oil or butter.  Pour 1/4 c of the batter onto the griddle/skillet and spread out gently into a round shape with the back of the measuring cup.  Cook until bubbles form on the surface, the edges are dry and the underside is golden brown, about 2-3 minutes.  Flip and cook until golden brown on the other side.  Repeat with the remaining batter adding some butter or oil to the griddle/skillet as necessary.

Servings:  16 pancakes

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly