Lemon Ricotta Pancakes

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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 ⅓ cup of mixture onto hot griddle. Once pancake sets, flip to cook other side. Serve warm.

Cooking & Recipes

Yield: 

Makes 12 cakes

Credit: 

Antiques & Accommodations, North Stonington, Connecticut

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