Lemon ricotta pancakes
- 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.