Lemon Ricotta Pancakes

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By Nelda Speed
from Lewisville, TX

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.

serves 4
prep time 10 Min
cook time 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
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How To Make

  • 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.

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