Food on Friday: Love and lemons


By Julia Westhoff

I love spring in Prairie Village. We’ve lived a lot of different places over the years, but nothing has ever compared to a PV spring. Every morning I awake with the energy and the appetite of the marathon runner (unfortunately, that’s where the similarities end).

And for some reason the arrival of spring always makes me want to cook and bake with lemons. Does that happen to anyone else? Every year at this time I bake these cookies and I make these pancakes. They’re so good – fluffy and bright and perfect with my new favorite syrup. A batch of these in the morning and we’ve got all the energy in the world to ride our bikes, garden, or splash in muddy puddles. But not running marathons – I’m still looking for the perfect pancake for that.

Lemon Ricotta Pancakes
From the Joy of Cooking
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons white sugar
1 cup whole milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup ricotta cheese
1/3 cup + 3 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest

Combine the flour, baking powder, white sugar and salt in a bowl and whisk lightly a few times to mix. In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest and whisk to mix. Add in the ricotta cheese and continue to mix (it might be a little clumpy)

Fold the dry ingredients into the wet ingredients. Whisk lightly until combined (do not over mix or you will get tough pancakes). Over medium heat, melt some butter in a pan and let it brown just a little. Add in 1/2 cup of the batter and let it become a nice golden brown before flipping.