Lemon Ricotta Pancakes

Nelda Speed

By
@NJSpeed

This was one of my few 'experiments' that received an unsolicited response from my youngest son (he'll soon be 27)!He used maple syrup, I sprinkled blueberries and a drizzle of honey. They disappeared so fast I didn't have a chance to get a photo! Original recipe from Food Network, courtesy of Bobby Flay. I tweaked it according to what I had on hand and/or preferred.


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Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Griddle

Ingredients

3/4 c
flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/4 tsp
nutmeg
1/4 tsp
salt
2 Tbsp
sugar
1 c
ricotta cheese
2
eggs
2/3 c
milk (i used almond/coconut)
1
lemon, zest and juice
butter or spray for griddle
syrup, honey, fruit, desired toppings

Directions Step-By-Step

1
Preheat the griddle.
2
Combine flour, baking powder, baking soda, nutmeg, salt, and sugar in a small bowl
3
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
4
Whish the flour mixture into the chees mixture until just combined. Let the batter set for a couple minutes until bubbles begin to form.
5
Brush or spray the griddle with butter. Use approximately 1/4 cup batter for each pancake. Cook on both sides until light golden brown.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Dairy
Regional Style: American