Food
Lemon Ricotta Pancakes
By Yankee Magazine|Apr 21 2002|
Yield
Makes 12 cakes
Ingredients
1 cup ricotta
2 eggs, beaten
1 cup milk
1 cup flour
1 tablespoon baking powder
zest and juice of 1 lemon
Instructions
Blend all ingredients together. For each pancake, pour about 1/3 cup of mixture onto hot griddle. Once pancake sets, flip to cook other side. Serve warm.
