WHAT YOU NEED

  • 1 ¾ cups of all-purpose flour
  • 1 cup Ontario buttermilk
  • 1 cup Ontario milk
  • ½ cup Ontario ricotta, plus more for garnish
  • 2 large eggs
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp sugar
  • 2 tbsp Ontario butter, melted
  • zest of 1 lemon
  • Fruit, fresh or preserved for garnish
  • + butter and canola oil for frying

  • Put all your dry ingredients into a bowl and mix thoroughly.
  • Add your milk and buttermilk, and whisk until smooth.
  • Add ricotta, lemon zest and melted butter, then whisk to incorporate.
  • Crack 2 eggs into a bowl and whisk before folding into pancake batter.
  • Heat a non-stick pan to medium and make a few small testers using either butter or canola oil. I like to use a mix of both so that you get the flavour, but it doesn’t burn so quickly.
  • Top with fresh ricotta, more lemon zest, fruit and maple syrup and enjoy!

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