Lemon Ricotta Mochi Pancakes

One of the last brunches I had in San Francisco included a stack of lemon ricotta pancakes, and I don’t know what it was this week, but I really wanted to recreate that memory. So I made myself a stack of lemon ricotta MOCHI pancakes this morning. And honestly, they were some of the best pancakes I’ve ever had! I love them even more the ones I had in SF. They have a subtle lemon flavor with a chewy, pillowy texture. Everything I would want and love in a pancake.

Ingredients, Substitutions & Adjustments

• Unsalted butter – Adds richness and a nutty flavor.
• Granulated sugar – Adds sweetness and moisture to the pancakes.
• Eggs – Binds the mixture together and adds a richness to the pancakes. I used 2 eggs and 1 egg yolk in this batter because the extra egg yolk adds a bit more color and richness to the batter.
• Whole milk – Adds moisture and a fat to the pancakes. You can also use reduce fat milk for this recipe.
• Vanilla extract – Adds flavor to the pancakes. Good substitutes are an equal amount of vanilla paste or 1 vanilla bean.
• Lemon juice and zest – Adds a lemon-y flavor and balances out the sweetness from the sugar.
• Ricotta cheese – Adds a subtle tangy flavor to the pancakes.
• Salt for seasoning
• Sweet rice flour – The main dry ingredient in these pancakes. It is gluten free and gives them a chewy consistency.
• Baking powder – Baking powder allows the pancakes to puff up and gives them an airy, pillowy texture.

Why I like using sweet rice flour

Sweet rice flour is one of my favorite ingredients to use, especially in sweets. (I consider pancakes a sweet because of the amount of sugar involved in a pancake dish.) What I love most about it is the texture it gives food. Sweet rice flour gives food a chewy, pillowy texture which it derives from the sticky rice it is made with. The other great thing about sweet rice flour is that it is gluten free! This is a huge win for people with celiac disease because you can get a similar texture to gluten based desserts without the negative side effects.

Making my lemon ricotta mochi pancakes

First combine sugar and melted butter in a bowl. Whisk until well combined. Next add the eggs and egg yolk to the bowl. Whisk until combined. Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined. Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.

Now it’s time to make the pancakes! Heat some butter over medium low heat. Make sure to use a nonstick pan.Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape. Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes. Transfer to a plate and repeat the process with the rest of the batter. Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.

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Lemon Ricotta Mochi Pancakes

A gluten free take on lemon ricotta pancakes. These pancakes are made with lemon juice, ricotta cheese, and sweet rice flour.

5 from 7 votes

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Prep Time 10 mins

Cook Time 30 mins

Course Breakfast

Cuisine American, Asian

Servings 12 pancakes

Calories 228 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 tbsp unsalted butter melted
• ½ cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1 cup whole milk
• 1 tsp vanilla extract
• ¼ cup lemon juice
• Zest of 1 lemon
• ½ cup ricotta cheese
• ½ tsp salt
• 2 cups sweet rice flour
• 1 tsp baking powder

Instructions

 

• Combine sugar and melted butter in a bowl. Whisk until well combined.
• Add the eggs and egg yolk to the bowl. Whisk until combined.
• Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined.
• Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.
• Heat some butter over medium low heat. Make sure to use a nonstick pan. Don't be afraid to lower the heat if the pan looks like it's getting too hot.
• Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
• Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes.
• Transfer to a plate and repeat the process with the rest of the batter.
• Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.

Nutrition

Serving: 1pancakeCalories: 228kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 162mgPotassium: 77mgFiber: 1gSugar: 10gVitamin A: 315IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Keyword lemon ricotta mochi pancakes, lemon ricotta pancakes

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