Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Yields
4
Directions
- Gather two bowls, one large mixing bowl, and a smaller bowl
- In the larger bowl mix together flour, baking powder, sugar, and salt until full combined
- Now in the smaller bowl whisk together ricotta and milk. Then add eggs one by one. Beat an egg in for 1 minute then add the second.
- Next add vanilla, lemon juice, and lemon zest.
- In a large skillet or on a griddle allow some butter to melt over medium head
- Add pancake batter, roughly 1/4 cup per pancake
- When bubbles form, flip over and cook the pancakes and cook for an additional minute or two per side until fluffy and golden brown.
- Repat with the remaining batter.
Ingredients
- 1 1/2 cups Ginger Evans All-Purpose Flour
- 1 cup Coburn Farms Milk
- 1/2 cup Coburn Farms Ricotta Cheese
- 3 tbs Ginger Evans Granulated Sugar
- 2 tbs Coburn Farms Butter
- 1 tbs Ginger Evans Baking Powder
- 1 tsp Marcum Vanilla Extract
- 1 Lemon, juiced and zested
- 2 Eggs
- 1/2 tsp Salt