Lemon Ricotta Pancakes
Super soft & fluffy Lemon Ricotta Pancakes made from scratch.
Yield: 6 large pancakes
1 1/2cup All purpose flour
2 tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Milk
3/4 cup Ricotta cheese
1 tbsp Lemon Zest
1/4 cup Lemon Juice
Butter for cooking
In a large mixing bowl, add Ricotta cheese, milk, lemon zest and lemon juice. Whisk it well.
To the same bowl, sift together flour, sugar, baking powder, baking soda and salt.
Add in the eggs and stir until evenly combined.
Preheat a flat griddle over medium heat.
Scoop 1/4 cup of pancake batter onto a buttered griddle.
Cook on either side until golden brown.
Serve warm with maple syrup and your choice of berries.