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Lemon Ricotta Pancakes Recipe

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This recipe for Lemon Ricotta Pancakes is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ c. flour
3 ½ T. sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 c. milk
¾ c. ricotta (low-fat or whole)
3 eggs
1 tsp. vanilla extract
1 - 2 T. lemon zest (depending on how lemony you want them)
¼ c. fresh lemon juice
1 T. butter, melted
Directions:
Directions:
Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Add butter, lemon zest and lemon juice to milk mixture and blend until combined. (It will curdle a little, that's fine.)

Immediately pour milk mixture into flour mixture and whisk just to combine. (Batter should be slightly lumpy.) Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

 

 

 

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