Lemon Ricotta Pancakes, anyone?
I am not a huge fan of ricotta in my lasagna, but I love it in my pancakes because it makes them so darn LIGHT! These are super simple to whip up and they’ll disappear in no time flat. Enjoy! xo
1 cup all purpose flour
1 teaspoon baking powder
¼ cup sugar
1 cup milk
½ cup ricotta cheese (I used a whole milk ricotta)
3 tablespoons lemon zest
3 tablespoons lemon juice
Preheat pancake griddle to 350 degrees or stove top griddle over medium-high heat. Lightly spray with Pam.
In one mixing bowl, whisk your flour and baking powder together. Set aside. In a second bowl, beat with an electric mixer, your eggs and sugar for a minute. Next, beat in your milk and ricotta followed by your zest and lemon juice. Slowly beat your flour mixture into this mixture and combine (but do not over mix).