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.
prep time
10 Min
cook time
20 Min
method
Griddle
yield
4 serving(s)
Ingredients
- 3/4 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 - eggs
- 2/3 cup milk (i used almond/coconut)
- 1 - lemon, zest and juice
- - butter or spray for griddle
- - syrup, honey, fruit, desired toppings
How To Make lemon ricotta pancakes
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Step 1Preheat the griddle.
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Step 2Combine flour, baking powder, baking soda, nutmeg, salt, and sugar in a small bowl
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Step 3Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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