Lemon
Ricotta Pancakes
serves 12 prep time 10 min cook time 5 min
These fluffy and tangy Lemon Ricotta Pancakes are a great
way to start the day. Stake them up, drizzle with some syrup and delight your
taste buds!
INGREDIENTS
- 1 1/2 cups flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 3/4 cups of milk plus 2 tablespoons
- 2/3 cup ricotta cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
DIRECTIONS
1.
In a large bowl combine the dry ingredients -
flour, baking powder, baking soda, sugar, poppy seeds
2.
In another large bowl combine the wet
ingredients - eggs, milk, ricotta cheese, lemon juice, melted butter,(add lemon
zest too)
3.
Pour the wet ingredients into the dry ones and
mix until just combined - you will have some lumps and that is ok.
4.
Use a 1/4 cup scooper to place batter onto a hot
griddle.
5.
Cook until edges are light brown and bubbly
(about 2-3 minutes) flip and cook other side until golden
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