Lemon- Ricotta Buckwheat Pancakes

Once my father discovered buckwheat flour there was no turning back. He would often make buckwheat pancakes when everyone was home on the weekends. These pancakes are my version of dad's famous buckwheat pancakes. The addition of the ricotta makes them light and creamy, while the lemon zest and rind gives them a wonderful, fresh aftertaste. The secret to these pancakes is in the Canadian maple syrup.  Ensure that you not only use a high quality maple syrup but that you place some in the batter- this enhances the flavour of the pancakes once they are cooked.

Yields: 6 medium-sized pancakes

What you Need:

1 c buckwheat flour

1 1/3 c cold water

2-3 tbsp. Blackstrap molasses

2-3 tbsp. Canadian maple syrup

1/2 tsp. salt

1/2 c ricotta cheese

1 tsp. lemon rind

1 tsp. lemon zest

1-2 tbsp. extra virgin olive oil

Dusting of confectionary sugar

Handful of berries for garnish

How to Make it Happen:

1. Place the extra virgin olive oil in a medium sized frying pan and preheat stove element on medium heat.

2. Sift the buckwheat flour in a large bowl to ensure all clumps are removed. 

3. Then, gradually add one cup of cold water into the flour. Mix the ingredients together until the batter is combined and smooth. (Note: ensure to scrape down the sides of the bowl-the batter should be fairly runny).

4. Add the blackstrap molasses, maple syrup and salt to the batter until the ingredients are well blended. Next, add the ricotta cheese, lemon zest and lemon rind to the flour. (Note: The batter will be thick at this point).

5. Now, add the remaining water to the pancake batter and stir until all ingredients are combined. The consistency should be smooth, resembling cake batter. Allow the pancake batter to stand for ten-fifteen minutes or until bubbles start forming on top of the mixture.

6. Once the batter is ready, use a ladle to scoop the pancake batter into the heated frying pan. Ensure the batter is thinly spread for even cooking. Cook for 1-2 minutes or until bubbles form on the edges of the pancake. Flip the pancake and continue to cook for another 1-2 minutes.

7. Plate pancakes and garnish with fruit and a dusting of confectionary sugar. Serve with warmed maple syrup.