Lemon Ricotta Pancakes

Light, fluffy pancakes enriched with creamy ricotta and bright lemon zest for a special weekend breakfast.

• 1 cup all-purpose flour
• 1 cup ricotta cheese
• 2 large eggs
• 0.75 cup milk
• 2 tbsp sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tsp baking powder
• 0.25 tsp salt
• 2 tbsp butter

Method

1. In a bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk the ricotta, eggs, milk, lemon zest, and lemon juice until smooth.
3. Fold the wet ingredients into the dry until just combined; a few lumps are fine.
4. Heat a little butter in a nonstick skillet over medium heat.
5. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2-3 minutes.
6. Flip and cook another 1-2 minutes until golden.
7. Serve warm with maple syrup or fresh berries.