These are my favorite pancakes! Perfect for a special breakfast or brunch! Not to mention a great way to use up ricotta.
Ricotta tends to expire soon after it's open, so instead of throwing it away, I love to make this pancake recipe.
I know, putting cheese in pancakes seems quite odd, but you don't taste the ricotta at all. Instead, the ricotta makes your pancakes extra fluffy. It's amazing!
The tang of the lemon is so nice in the pancakes. If you don't have lemons, you can sub them out for oranges. It will taste just as good!
Make sure to serve these lemon ricotta pancakes with lots of maple syrup and fresh fruit!
|Level:👩🏽🍳|Time: 30 minutes|Serves: 6-8|
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 cup milk
1 cup ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice
Heat your griddle with oil or butter.
In a large bowl, mix the flour, baking powder, and sugar. In a separate bowl, stir the milk, ricotta, eggs, lemon zest, and lemon juice. Add the wet into the dry and gently fold in. Don't mix too much, or you'll have a tough pancake.
Place 1/4 cup worth of batter onto the griddle and spread into a small circle. Next, cook for 2 minutes on low for each side. Serve with maple syrup and toppings.
- The Bored Baker 👩🏽🍳