Home > Just for you > LEMON RICOTTA PANCAKES > Page 2

LEMON RICOTTA PANCAKES

INGREDIENTS

 

    • 2 cups all purpose flour
    • ⅛ cup granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 2 large eggs
    • 1 cup ricotta cheese
    • 1 cup buttermilk
    • ½ cup whole milk
    • 2 tablespoons lemon juice
    • 2 tablespoon lemon zest
    • 1 teaspoon vegetable oil, might need more
    • Butter and maple syrup, as desired

INSTRUCTIONS

  • In a large bowl, whisk flour, sugar, baking soda, salt, and baking powder together.
  • In a medium bowl, whisk eggs, buttermilk, and milk together until combined. Add ricotta cheese, lemon juice, and lemon zest.
  • Pour wet ingredients into dry ingredients and gently stir until just combined. Batter will be lumpy.
  • Using a paper towel, lightly rub the oil over the griddle. Heat to 350 degrees.
  • Let the batter rest for 5-10 minutes while the griddle is heating up.
  • Next, add ¼ cup of pancake batter onto the hot griddle or skillet.
  • Flip pancakes over when the edges bubble.
  • Serve hot with butter and maple syrup.