Lemon Ricotta Pancakes
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.
Yield:
Makes 12 cakes
Credit:
Antiques & Accommodations, North Stonington, Connecticut
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