Lemon-Ricotta Pancakes
Don’t let the ease of this lemon-ricotta pancakes recipe fool you. The results are deliciously light and fluffy with a bright tartness.
By Yankee Magazine|May 16 2019|
Lemon-Ricotta Pancakes
Photo Credit: Heath RobbinsThese Lemon-Ricotta Pancakes are light and fluffy with a bright tartness. Don’t let the speed and ease of this recipe fool you–it’s delicious and very special.
Yield
12 servings
Total Time
30 minutesIngredients
1 cup ricotta
2 eggs, beaten
1 cup milk
1 cup flour
1 tablespoon baking powder
Zest and juice of 1 lemon
Nonstick cooking spray
Warm maple syrup
Instructions
In a medium-size bowl, whisk ricotta, beaten eggs, milk, flour, baking powder, and lemon zest and juice together. Don’t overmix–it’s okay if there are a few lumps.
Heat a greased griddle or nonstick frying pan on medium setting. Ladle about 1/3 cup batter per pancake onto griddle. Don’t crowd the pan.
Once pancakes set, flip to cook other side. Repeat with any remaining batter. Serve warm with maple syrup.
My husband and I love these pancakes. So good!! My husband uses syrup. I top mine with a little powdered sugar and strawberries.
CAN’T WAIT TO TRY THIS. SOUNDS GREAT! THANKS
1 T baking powder?
Love the lemon and ricotta but would reduce baking powder to 1-2 t. and add 1/4 t. salt