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Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes
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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.

Yield: 12 servings

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

  • 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

In a medium-size bowl, whisk beaten eggs, milk, flour, and baking powder 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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