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Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups all purpose flour; 5 tablespoons granulated sugar; 1 1/4 teaspoon baking soda; 1 1/4 teaspoon salt; 1 teaspoon baking powder; 2 cups whole milk; 16 oz ricotta cheese; 1/3 cup lemon juice; 3 eggs + 2 yolks; 1 teaspoon vanilla; 1/2 teaspoon lemon zest or lemon extract; Maple Syrup; Powdered sugar; Lemon slices; Lemon Curd; Blueberries; Strawberries

The Novice Chef

Lemon lovers, meet the breakfast of your dreams! These soft, fluffy Lemon Ricotta Pancakes are light and flavorful and super easy to make from scratch. Topped with whipped cream and fresh fruit, they are irrestiable!

Ingredients

3 cups all purpose flour

5 tablespoons granulated sugar

1 1/4 teaspoon baking soda

1 1/4 teaspoon salt

1 teaspoon baking powder

2 cups whole milk

16 oz ricotta cheese

1/3 cup lemon juice

3 eggs + 2 yolks

1 teaspoon vanilla

1/2 teaspoon lemon zest or lemon extract

Maple Syrup

Powdered sugar

Lemon slices

Lemon Curd

Blueberries

Strawberries

Method

In a large mixing bowl whisk together flour, sugar, baking soda, salt and baking powder.

In a separate mixing bowl combine milk, ricotta cheese, lemon juice, eggs, vanilla and lemon extract and mix until combined.

Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.

Heat a large skillet over medium-low heat. Once the pan is hot, spray with non-stick spray or butter.

Spoon about 1⁄2 cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.

Flip the pancake over and let cool for another 1-2 minutes, until cooked through. Repeat the cooking process with the remaining batter.

Top pancakes as desired with any of the optional toppings you desire!

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