Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: .75 cup All–Purpose Flour; 1 tsp. Baking Powder; .5 tsp. Salt; 3 large Eggs; 2 tb. White Granulated Sugar; .5 cup Whole Milk Ricotta Cheese; 1 tb. Lemon Juice; 1 tsp. Lemon Zest; 1 tsp. Vanilla Extract

Ricotta cheese and fresh lemon juice may sound like an odd combination but, pair them together, and you won’t believe the results! Pancakes are such a classic breakfast item, and these Lemon Ricotta Pancakes are a stand-out. I first had this delicious pairing out for brunch one day, and I fell in love.

As if sweet breakfasts aren’t already my thing, I have officially added another option to my long list! I searched high and low for the perfect recipe but, many added too much ricotta, making the pancakes dense. Others added an unnecessary fat like butter or oil, which made the pancakes much less fluffy. I played around with a bunch of recipes and finally came up with this one! My husband who at first was not very enthusiastic when I told him these were for breakfast, was surprised at home much he loved them! The ricotta and fresh lemon juice gives them the perfect balance of sweet and tart. Give them a try next Sunday for breakfast and I promise you will be very happy you did!

STEP 1

In a small bowl, whisk together the flour, baking powder and salt.

STEP 2

In a separate, medium sized bowl, whisk together the eggs and sugar for about a minute.
Add the vanilla extract, lemon juice, lemon zest, ricotta cheese and whisk together.

STEP 3

Add the dry ingredients to the wet ingredients and whisk just until fully incorporated.
Let sit for 5 minutes before cooking.

STEP 4

Heat up a griddle or a skillet stovetop and cook the pancakes about 3 minutes or until browned.
Flip the pancake over and cook for an additional 2 minutes. Repeat with remaining batter.
This recipe yields about 6 medium sized pancakes, recipe can be easily doubled or tripled.

Serve hot with butter and maple syrup!