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Lemon Ricotta Pancakes
Ingredients
1 ½ cups
all-purpose flour
2 tablespoons
granulated sugar
2 teaspoons
baking powder
¼ teaspoon
salt
1 cup
whole milk
3
eggs
½ cup
ricotta cheese
1 large
lemon zest and juice
to taste
Maple syrup for serving
to taste
Blueberries for serving
Instructions
1
In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
2
Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
3
Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
4
Serve immediately with maple syrup.
Notes
Nutrition Facts
(per serving)
Calories:
449 calories
Servings:
4 servings
Carbohydrates:
58 g
Fat:
16 g
Fiber:
1 g
Protein:
14 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes