Lemon and Ricotta Pancakes
Breakfast just got a bit sweeter with these Lemon and Ricotta Pancakes!
You may have seen them on brunch menus and hopefully had a chance to try them. If you haven’t heard of them, you might be thinking cheese in pancakes?! But we are going to need you to trust us on this one!
2 cups all purpose flour
1 and 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup organic cane sugar
1/2 teaspoon salt
1 1/2 cup milk
1 cup ricotta cheese (whole milk)
1 1/2 tsp pure vanilla extract
1/4 cup lemon juice
2 tablespoons lemon zest
butter for frying pan
maple syrup for topping (optional)
powdered sugar for topping (optional)
fresh fruit for topping (optional)
In a large bowl combine all dry ingredients (flour, baking soda, baking powder, sugar, and salt)
In a separate bowl whisk eggs - then add milk, ricotta, vanilla, lemon juice, and lemon zest. Combine well using a rubber spatula.
Slowly fold the wet ingredients into the dry. Stir well until combined.
Put a large frying pan over medium/high heat. Once hot, add butter to cover bottom of pan.
To create perfectly sized pancake circles, use a measuring cup to scoop mixture, we use 1/4 cup. One at a time carefully pour scoops of batter onto the frying pan.
Let each pancake cook for about 2-3 mins (or until batter bubbles). Flip and cook other side until golden brown
Plate and top with blueberries, maple syrup, and powdered sugar.