Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 5 min
Total time: 10 min
Yield: 4 Servings
Ingredients: u00bd cup part-skim ricotta; u00bd cup milk; 1 egg; 3 Tablespoons melted butter; u00be cup all-purpose flour; 1 tsp baking powder; u00bd teaspoon salt; 1 teaspoon grated lemon zest; Juice of 1 lemon (about 3-4 Tablespoons); Non-stick spray or 1 Tablespoon butter

By Leslie Blythe Breakfast / Brunch Frying

February 17, 2015

These Lemon Ricotta Pancakes are light, tangy and delicious. They really need syrup of some kind because there is no sugar added to the pancake batter.

Prep: 5 mins
Cook: 5 mins
Yields: 4 Servings

Ingredients

½ cup part-skim ricotta

½ cup milk

1 egg

3 Tablespoons melted butter

¾ cup all-purpose flour

1 tsp baking powder

½ teaspoon salt

1 teaspoon grated lemon zest

Juice of 1 lemon (about 3-4 Tablespoons)

Non-stick spray or 1 Tablespoon butter

Directions

1Blend the ricotta, milk, egg and melted butter in a large mixing bowl.

2In a separate bowl, mix together the flour, baking powder and salt then stir into the ricotta mixture.

3Add the lemon zest and juice. It's OK if the batter is slightly lumpy.

4Heat a large greased griddle or frying pan and when hot, add about 3 tablespoons of the batter to make each pancake.

5Cook each one for about a minute and a half per side so that they are golden and a bit crunchy on the outside and moist and creamy on the inside. I always wait until I see a few bubbles and then flip the pancakes.

6Serve with warmed honey or maple syrup.

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