LEMON RICOTTA PANCAKES

The most moist and delicious lemony pancakes! You don’t taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.
Servings: 6
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
  • 3 1/2 Tbsp (46g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (236ml) milk
  • 3/4 cup (180g) ricotta (low-fat or whole)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 – 2 Tbsp lemon zest (depending on how lemony you want them)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 Tbsp (14g) butter, melted

Instructions

  1. Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
  2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
  3. Make a well in center of flour mixture and set aside. 
  4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

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