These fluffy lemon pancakes are a delightful breakfast treat, combining the tangy flavors of lemon with the creamy texture of ricotta and sour cream.
In a large mixing bowl, combine the ricotta, sour cream, vanilla extract, buttermilk, sugar, cinnamon, salt, lemon zest, and the egg. Mix until smooth.
Ensure the ingredients are at room temperature for easier mixing.
In a separate bowl, sift together the cake flour and baking powder. Gradually add this to the wet ingredients, stirring until just combined.
Do not overmix to keep the batter light.
Heat a griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake onto the griddle.
Wait for bubbles to form on the surface before flipping the pancakes.
Cook until the bottom is golden brown, then flip and cook the other side until done. Repeat with the remaining batter.
Keep cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with a drizzle of maple syrup or your favorite topping.
Add a dollop of whipped cream for an extra treat.
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