30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesecake Factory Lemon Ricotta Pancakes
A step up from the standard version, using browned butter and a lemon-infused syrup for enhanced flavor.
Total Time
50
Yield
6
Calories
700 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Large Bowl, Medium Bowl, Whisk, Griddle or Frying Pan, Spatula, Small Saucepan •
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Instructions
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients, including browned butter, and stir until just combined. Do not overmix.
In a medium bowl, combine all Ricotta Filling ingredients and mix well.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Top each pancake with 2-3 tablespoons of Ricotta Filling.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
While pancakes cook, prepare Lemon Syrup: In a small saucepan, combine Maple Syrup, Lemon Juice, and Lemon Zest. Heat over low heat until warmed through. Do not boil.
Serve immediately with Powdered Sugar, Fresh Berries, and Lemon Syrup.
