My husband, Dave, is a calm person. And that is why he has been the pancake maker in our family for decades. His pancakes come out perfect when he is at the stove. We like these lemon ricotta pancakes because they are much lighter than the traditional version. That is because the ricotta replaces some of the flour used in regular pancakes. These are fluffy, lemony pancakes that taste fantastic and it’s almost like they have a custard on the inside. What a wonderful way to start the day!
If your ricotta cheese has a lot of extra liquid, strain it through a fine mesh or colander. Combine the dry ingredients including flour, baking powder, nutmeg, cinnamon, salt and sugar in a bowl. Combine the wet ingredients in a separate bowl including the ricotta, eggs, milk and lemon juice. Using a mixer, add the wet ingredients to the dry by beating together in a bowl and then add the zest. Heat a pan or griddle to medium high and add butter. For each pancake, use ¼ cup to measure the batter and pour onto pan. Cook both sides until light golden brown. Serve pancakes with raspberries (or other berries), butter and maple syrup. This serves 4 people and you will love this light, cheesy breakfast!
Ingredients
Directions
If your ricotta cheese has a lot of extra liquid, strain it through a fine mesh or colander. Combine the dry ingredients including flour, baking powder, nutmeg, cinnamon, salt and sugar in a bowl. Combine the wet ingredients in a separate bowl including the ricotta, eggs, milk and lemon juice. Using a mixer, add the wet ingredients to the dry by beating together in a bowl and then add the zest. Heat a pan or griddle to medium high and add butter. For each pancake, use ¼ cup to measure the batter and pour onto pan. Cook both sides until light golden brown. Serve pancakes with raspberries (or other berries), butter and maple syrup. This serves 4 people and you will love this light, cheesy breakfast!