Lemon Ricotta Pancakes
- 1.5 cups all purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk
- ¾ cup whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 tablespoon grated lemon zest
- 2 tablespoon fresh lemon juice
Mix flour, sugar, baking powder, baking soda, salt in a large bowl.
Whisk together whole milk, ricotta, eggs, and vanilla extract in a separate bowl. Next add butter, lemon juice, and lemon zest and mix.
Pour wet ingredients into dry and whisk together until just combined. Pancake batter should be slightly lumpy.
Scoop ¼ cup of pancake batter and pour onto non stick heated griddle. Cook for 2-4 minutes each side. Serve immediately and enjoy!
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.