After a long winter these pancakes are a welcome ray of sunshine. When my children were little & we ate the lemon pancakes, my son could not pronounce the words lemon ricotta; so he called them sunshine pancakes. And that has been their name ever since. Seems appropriate :)
prep time10 Min
cook time15 Min
1 1/2 c
3 1/2 Tbsp
fresh lemon juice
sliced fresh strawberries
How To Make
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl whisk together ricotta cheese, whole egg, egg whites, vanilla, lemon juice, zest and oil. Whisk until well combined.
Gently fold the ricotta mixture into the dry ingredients.
Do not over mix. Batter will be thick.
Heat griddle, spray with a non stick cooking spray.
Spoon approximately a 1/3 cup batter onto the hot griddle. Cook until browned and beginning to set, approximately 2 minutes. Flip pancakes, cook on the other side. Repeat, until batter is gone
Top with a small pat of butter, sliced strawberries and just a little maple syrup
** These sunshine pancakes are puffy & light & have a wonderful refreshing taste of lemon. The addition of the fresh berries and just a drizzle of maple syrup makes these pancakes our all time favorite. I hope you enjoy them too
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