Lemon Ricotta Pancakes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
3
minutesThese are so good and light and so easy. These are a constant request. They are light, flavorful, and so good.
Ingredients
1 1/2 cups flour
3 teaspoons baking powder
1 1/2 teaspoon fine salt salt
1/2 cup sugar
1 lemon
3 teaspoons vanilla
6 eggs
1 1/2 cups whole milk ricotta
1/2 whole milk buttermilk
4 Tablespoons butter, melted
Blueberries, optional
Maple Syrup
Directions
- Whisk flour, baking powder, and salt in a small bowl.
- Add sugar to a large bowl, and the lemon zest and with your finger tips and rub together. Add the vanilla, and whisk to combine. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until blended. Add the flour mixture and gently stir until no flour remains.
- Generously melt the butter, and add 1/4 cup batter and make the pancakes.
