Ricotta Pancakes

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH 

I promise you will never make pancakes another way again! These ricotta pancakes are fluffy, moist and have a hint of fresh citrus.

INGREDIENTS (Makes 12 pancakes) 

1-½ cups all-purpose flour (scoop and level to measure) 

3-½ Tbsp granulated sugar 

2 tsp baking powder 

¼ tsp baking soda 

½ tsp salt 

1 cup milk 

¾ cup ricotta cheese 

(low-fat or whole) 

3 large eggs 

1 tsp vanilla extract 

1-2 Tbsp lemon zest (depending on how lemony you want them) 

¼ cup fresh lemon juice 

1 Tbsp butter, melted 

Maple syrup for serving 

DIRECTIONS 

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl combine milk, ricotta cheese, eggs, vanilla, lemon zest, lemon juice and butter. Mix well to combine and then fold into the dry ingredients. Do not overmix the batter. 

Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter. Serve with maple syrup. OH