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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