Pancakes are almost a must at my household on Sundays, my kids devour them in minutes. We always have the usual buttermilk pancakes, which there's absolutely nothing wrong with that because they are absolutely delicious. I decided to add a twist to the pancakes with all the lemon and fresh berries I had and made lemon ricotta pancakes, I love anything with lemon, including my kids.
This recipe is pretty easy just mix dry ingredients and wet ingredients separately then mix together and it's ok if the batter is a little lumpy, after all it's not a super smooth batter that makes fluffy pancakes.
Prep time
5-7 min
Cook time
2-3 min each pancake
Total time
15 - 20 min
Servings
6-8 people
Ingredients
2 1/2 cups of unbleached white flour
2 heaping tsps of baking powder
2 tsp of vanilla extract
1 cup of partskim ricotta cheese
1 3/4 cups of 2% milk
1 egg
2 tbsp of melted butter
1 tbsp of sugar
Zest of one big lemon
Juice of one lemon, 1/4 cup
Additional butter for cooking
Directions
Mix wet ingredients in a separate bowl, milk, ricotta cheese, vanilla, egg, juice of lemon and melted butter. In another separate bowl mix flour, lemon zest and sugar.
Then on medium heat add a tsp of butter in the pan and cook pancakes till they get golden brown on each side, these pancakes dont get to bubbly like regular pancakes.
Serve warm with syrup and berries and enjoy.
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