Lemon Ricotta Pancakes
Ingredients
-
1½
cups
all-purpose flour
-
3½
Tbsp
granulated sugar
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
1
cup
milk
-
¾
cup
ricotta
-
3
large
eggs
-
1
tsp
vanilla extract
-
1-2
Tbsp
lemon zest
-
¼
cup
fresh lemon juice
-
1
Tbsp
butter
Instructions
- Preheat an electric griddle or non-stick skillet.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk, ricotta, eggs, and vanilla until well blended.
- Add melted butter, lemon zest, and lemon juice to the milk mixture and blend.
- Combine the wet and dry mixtures, whisking until just combined (lumps are okay).
- Pour ⅓ cup of batter onto the griddle and cook until bubbles form and the bottom is golden brown.
- Flip the pancakes and cook the other side until golden brown.
- Serve warm with syrup or powdered sugar.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
9g
Total carbohydrates
58g
Total protein
10g
Sodium
341mg
Cholesterol
105mg
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