Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
(Makes about 20 pancakes)
INGREDIENTS
5 cups all-purpose flour (scoop and level to measure)
12 Tbsp (48g) granulated sugar
6.5 tsp (29g) baking powder
0.83 (4g) tsp baking soda
1.67(10g) tsp salt
3.33 cup (236ml) milk
2.5 cup (180g) ricotta
10 large eggs
4 tsp vanilla extract
5 Tbsp lemon zest
0.83 cup (60ml) fresh lemon juice
3.33 Tbsp (14g) butter, melted
PREPARATION
In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt.
In a separate large mixing bowl, mix milk, ricotta, eggs and vanilla until blended.
Combine butter, lemon zest and lemon juice to the milk mixture.
Pour milk mixture into flour mixture and whisk just to combine (should be slightly lumpy).
Pour 1/3 cup of batter onto a buttered griddle and cook until bubbles begin to appear on surface.
Serve with garnish, syrup, and love!
