lemon ricotta pancakes
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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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Griddle
Ingredients For lemon ricotta pancakes
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3/4 cflour
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1 Tbspbaking powder
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1/2 tspbaking soda
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1/4 tspnutmeg
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1/4 tspsalt
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2 Tbspsugar
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1 cricotta cheese
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2eggs
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2/3 cmilk (i used almond/coconut)
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1lemon, zest and juice
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butter or spray for griddle
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syrup, honey, fruit, desired toppings
How To Make lemon ricotta pancakes
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1Preheat the griddle.
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2Combine flour, baking powder, baking soda, nutmeg, salt, and sugar in a small bowl
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3Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
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4Whish the flour mixture into the chees mixture until just combined. Let the batter set for a couple minutes until bubbles begin to form.
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5Brush or spray the griddle with butter. Use approximately 1/4 cup batter for each pancake. Cook on both sides until light golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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