Looking for something refreshing for a springish morning?  Try these lemon ricotta pancakes. I know cheese in your pancakes, doesn't sound right. But trust me, there is no cheesy taste.  The ricotta adds so much moisture that they just seem more buttery.  Who doesn't want more buttery pancakes without adding more butter?! They are super easy peasy to whip up. Enoy!
  • 1 1/2 cups flour
  • 3 ½ Tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup milk
  • ¾ cup ricotta
  • 3 large eggs
  • 1 tsp Vanillapura Madagascar/rum vanilla extract
  • 1 Tbsp lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • 2 Tbsp butter (melted)


-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.


Kudos to cooking classy for recipe. 


Jill Fulton