Lemon Ricotta Pancakes
fromcookingclassy.comwww.cookingclassy.com/lemon-ricotta-pancakes
The most moist and delicious lemony pancakes! You don't taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.
Ingredients
Instructions
Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
Nutrition
- Calories
- 375 kcal
- Carbohydrate Content
- 58 g
- Protein Content
- 10 g
- Fat Content
- 9 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 105 mg
- Sodium Content
- 341 mg
- Fiber Content
- 1 g
- Sugar Content
- 11 g
- Serving Size
- 1 serving
