Cheesecake Factory's Lemon Ricotta Pancakes

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(Makes 8 pancakes)

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt

1-1/2 cups buttermilk
2 eggs
1 teaspoon vanilla
2 tablespoons vegetable oil

2 cups fresh ricotta cheese
4 tablespoons granulated sugar
2 tablespoons lemon zest, minced
2-1/2 teaspoons vegetable oil

Place flour, baking powder and salt into a mixing bowl. Stir all of ingredients together until evenly combined. Set aside. Pour buttermilk into another mixing bowl. Add eggs, vanilla and oil into bowl.

Add ricotta cheese, sugar and lemon zest into bowl with buttermilk. Using a wire whisk, gently stir ingredients together until evenly combined.

Add flour mix into bowl with the buttermilk and ricotta cheese. Continue to fold ingredients together until evenly combined with a few small lumps remaining in batter. Do not over mix batter.

Heat ¼ teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour batter onto griddle or into non-stick pan, forming one pancake that is 6 inches in diameter.

Cook pancakes for approximately 2 ½ minutes or until edges begin to dry and puff up with little air bubbles will start appearing over top surface of pancakes.

Flip each pancake over and continue to cook for another 1 1/2 minutes or until done.

Source: The Birmingham News, , June 04, 2010