| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 16 pancakes |
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup polenta
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup part-skim ricotta cheese, such as Calabro
- 2 teaspoons grated lemon zest (2 lemons)
- 2 eggs
- Grapeseed oil
- Maple syrup, warmed, for serving
Instructions
- In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
- Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
- With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 77 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 96 mg |
Reviews
I am not dead though eating these did make me go to heaven
My friend Sal’s grandma made these for him and now my friend is dead and I have to give up my Saturday night to go to a funeral.
I have celiac and needed to substitute gluten free flour, and I realized I had corn grits instead of polenta. So, my pancakes didn’t hold up quite as well as they might otherwise. They were, however, delicious, and even my toddler pretended to eat them.
Delicious. We added wild raspberries to the batter, which was awesome.
The ricotta makes them tender, the polenta gives great texture and the lemon is lovely. The batter was pretty thin for me but it could have been from making my own buttermilk with whole milk and lemon. I also loved that the batter itself didn’t have any added sugar, easy to feed to my baby!
Love the pancakes. We only had medium grind cornmeal and let it sit the full 15 minutes. Simply wonderful.
I enjoyed the lemon a lot, however mine turned out very dense both tries.
Heavenly!! I didn’t have polenta so I omitted from the recipe. Still, pancakes came out light, fluffy, and lemony. Thank you again, Giada. You never disappoint!
Wanted to love these because I am a fan of different textures, but it wasn’t really my thing. I let the batter sit for about 20 minutes and I felt that the polenta never really got softened. It was still kind of hard in your mouth . Although the flavors were nice . I do like the technique of putting more oil in the pan to get the crispy edges. I normally enjoy most of Giadas recipes but this one just didn’t do it for me .
The most delicious, decadent pancakes I have ever had! The creaminess of the ricotta adds body and the polenta add texture while the lemon zest and buttermilk add flavor! These are perfectly balanced and flavorful! I had to modify the recipe to my liking by adding approximately 1/2 more of the buttermilk! I would definitely make again! Thank you Giada!!