Lemon Ricotta Pancakes

Lemon Ricotta Pancakes 

Makes soft and fluffy pancakes with a hint of lemon zest flavor. They have a bright and fresh flavor and easy to whip up!
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup whole milk
- 3 eggs
- ½ cup fresh ricotta cheese
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- Raspberries for serving
- Maple syrup for serving

Instructions:
- In a large bowl, whisk the flour with the baking powder, salt and sugar.
- In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
- Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
- Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
- Serve immediately with maple syrup.

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