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
Nonstick cooking spray
Warm maple syrup

Instructions

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 ⅓ 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.

Yield: 

12 servings

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