Return to Content

Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Total Time: 30

Yield: 12 servings

They're light and fluffy with a bright tartness. Don't let the speed and ease of this recipe fool you--it's delicious and very special.

Ingredients:

  • 1 cup ricotta
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup flour
  • 1 tablespoon baking powder
  • Zest and juice of 1 lemon
  • Nonstick cooking spray
  • Warm maple syrup

Instructions:

In a medium-size bowl, whisk ricotta, beaten eggs, milk, flour, baking powder, and lemon zest and juice together. Don't overmix--it's okay if there are a few lumps.
Heat a greased griddle or nonstick frying pan on medium setting. Ladle about 1/3 cup batter per pancake onto griddle. Don't crowd the pan.
Once pancakes set, flip to cook other side. Repeat with any remaining batter. Serve warm with maple syrup.
Updated Monday, September 27th, 2010

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.