Lemon Ricotta Pancakes

If you make these Lemon Ricotta Pancakes, be sure to tag me on Instagram! (@zafo0d)

Ingredients

• 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)

• 1 tablespoon (46g) granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (236ml) whole milk

• 3/4 cup (180g) ricotta (whole fat)

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest (about 1 lemon)

• 1 (14g) butter, melted and slightly cooled

• maple syrup and butter for serving

Instructions

1. Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt until homogenous.

3. Make a well in center of flour mixture and set aside. 

4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

5. Add butter, lemon zest and lemon juice to milk mixture and blend until combined.

6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). Be careful not to overmix!

7. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown, about two minutes.

8. Serve immediately with maple syrup and butter, if desired. Enjoy!