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Lemon-Ricotta Pancakes

Yankee Plus Dec 2015


Lemon-Ricotta Pancakes
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Total Time: 30

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.

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  • 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


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

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