Lemon Ricotta Pancakes Recipe
Blueberry Compote, Honey Pecan Butter, Vermont Maple Syrup
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Ingredients
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Pancakes
Method
Pancakes Preparation
- 1
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth. Combine the wet ingredients with the dry ingredients and stir until just mixed.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat and melt a tablespoon of butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding more butter as necessary.