A twist on lemon-ricotta pancakes, this recipes uses labneh in lieu of ricotta or other dairy, so they get the same fluffy, super moist characteristics of traditional pancakes with a bright, citrusy flavor from lemon and orange juice with a touch of olive oil to smooth it out. Putting out all the possible toppings lets everyone decorate their pancakes as they wish, whether it’s with syrup, a pat of butter, or the suggestions below.
- Preheat the oven to 200°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt and set aside. In a medium bowl, whisk the eggs, then whisk in the citrus zest and juice, labneh, olive oil, and ¼ cup water until combined. Pour the egg mixture into the flour mixture, then stir just enough so that no visible flour remains. Do not overmix. If the batter looks too thick or thickens as it sits, then stir in a tablespoon at a time of room-temperature water to thin it out.
- Heat a large skillet over medium heat until very hot, about 1½ to 2 minutes. Add 1 teaspoon olive oil, swirling the pan to coat. Ladle or pour in the batter, making the pancakes as large as you’d like. Cook until they bubble at the edges and the bottoms are browned, 2 to 3 minutes. Flip and cook until the other sides are lightly browned, about 1 minute more. Transfer the pancakes to a sheet pan and place in the oven to keep warm. (Pancakes will take less time to cook as the pan gets hotter.) Repeat with the remaining pancake batter, using more olive oil for the pan as needed.
- Serve the pancakes on a board or large platter, along with the compote, bananas, butter, syrup, or any other additional toppings, as desired.