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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4

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
Directions:
  1. Gather two bowls, one large mixing bowl, and a smaller bowl
  2. In the larger bowl mix together flour, baking powder, sugar, and salt until full combined
  3. 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.
  4. Next add vanilla, lemon juice, and lemon zest.
  5. In a large skillet or on a griddle allow some butter to melt over medium head
  6. Add pancake batter, roughly 1/4 cup per pancake
  7. When bubbles form, flip over and cook the pancakes and cook for an additional minute or two per side until fluffy and golden brown.
  8. Repat with the remaining batter.
Recipe Tips:
  1. Add powdered sugar, blueberries, lemon zest and extra ricotta for extra flavor