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Lemon Ricotta Pancakes

  • By Pam Langord

Lemon Ricotta Pancakes

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 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

  • Preheat an electric griddle to moderately-high heat (or us 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 combined (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.

Notes

Pam made for brunch with fresh Blueberry syrup and some Lemon Curd

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