Lemon Ricotta Pancakes Recipe
blueberries, CT maple syrup
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Ingredients
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Pancake Batter
Method
Cooking Instructions
- 1
Prepare the batter
In a large mixing bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well to combine.
- 2
Mix wet ingredients
In a separate bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- 3
Combine wet and dry ingredients
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix; some lumps are fine.
- 4
Preheat the skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- 5
Cook the pancakes
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
- 6
Flip and finish cooking
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- 7
Serve
Serve warm with fresh blueberries and a drizzle of Connecticut maple syrup.