Did you know that The Cheesecake Factory offers a special brunch menu on the weekends? On that menu are some amazing offerings we can’t resist.
From Bruleed French Toast to an Eggs Benedict with Canadian Bacon and Hollandaise, there are some delicious dishes that have made their way onto the Cheesecake Factory weekend menu. However, the dish that has me drooling has to be their Lemon-Ricotta Pancakes.
As a pancake lover in general, I am always looking for pancakes on a brunch menu, but I am also a fan of lemon and citrus, so this was just my two favorite things in delicious dish. The problem I have is that the closest Cheesecake Factory is over 40 minutes away. So it’s not that easy to get my hands on these pancakes.
Luckily for all of us, the Cheesecake Factory has decided to offer us something special on their website – a recipe to make these Lemon-Ricotta Pancakes at home!
The Cheesecake Factory shares the recipe for their brunch menu Lemon-Ricotta Pancakes
So how do we make these pancakes and what do we need? Check it out below:
What do we need:
- 1 3/4 cups of All-Purpose Flour
- 2 tablespoons of minced lemon zest
- 2 cups of fresh Ricotta cheese
- 1 tablespoon of Baking Powder
- 1 1/2 cups of Buttermilk
- 1 teaspoon of Kosher Salt
- 2 eggs
- 1 teaspoon of vanilla
- 2 tablespoons of vegetable oil + 2 1/2 teaspoons of vegetable oil to the side
- 4 tablespoons of granulated sugar
What to do:
In a mixing bowl, stir together the salt, baking powder, and flour until everything is incorporated. In a different mixing bowl, add your buttermilk, eggs, vanilla, and the 2 tablespoons of oil. Next, in the wet ingredient mixing bowl, add in the lemon zest, sugar, and ricotta cheese. Gently whisk together all of the wet ingredients.
Once all the wet ingredients have been mixed together, add the flour mix into the wet ingredients mixing bowl and fold (mix) all of the ingredients together until everything has been combined and their are only small lumps left in the batter.
On a griddle or in a large non-stick pan, heat up 1/4 teaspoon of vegetable oil. They suggest using a 4 ounce ladle to pour batter onto the heated griddle/pan. You should be forming 6 inch pancakes.
Cook your pancake for 2 to 2.5 minutes until the edges appear dry and puffed up with air bubbles. Flip the pancake over and cook for another 1 to 1.5 minutes.
Continue the process until all of your pancakes have been made. This recipe should produce about eight individual pancakes.
What do you think Guilty Eaters? Did you know that The Cheesecake Factory offered brunch? Do you know about these pancakes? Are you going to whip up a batch for yourself? Let us know in the comments below.