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Lemon-Ricotta Pancakes

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Lemon-Ricotta Pancakes

They’re 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.

Total Time: 30
Yield: 12 servings

Ingredients

  • 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.
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