Skip to content
Facebook-f
Instagram
Pinterest
Youtube
Tiktok
Twitter
Linkedin
Search
Search
Weekly Ad
Store Finder
Order Online
Own A Store
Newsroom
Recipes
Weekly Ad
Store Finder
Order Online
Own A Store
Newsroom
Recipes
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:
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.
Recipe Tips:
Add powdered sugar, blueberries, lemon zest and extra ricotta for extra flavor
Print Recipe