These pancakes became a family favorite the first time I made them 7 years ago. They are fluffy, lemony and soooo tasty. And, they feel so fancy! I use low fat milk & ricotta to make these luscious, yet light, pancakes. My son asks for them everytime he is home for a visit! Serve them with fruit or just slather on some butter & drizzle with syrup.
Ingredients
- 1 1/2 cups flour
- 3 1/2 TBS sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (I use 1% milk)
- 3/4 cup ricotta (I use low-fat)
- 3 large eggs
- 1 tsp vanilla
- 1 TBS lemon zest
- Juice of 1 fresh lemon
- 1 TBS butter, melted
Instructions
- Preheat griddle to 350 degrees
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt
- In a separate mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended
- Add butter, lemon zest and lemon juice to milk mixture, until combined
- Pour flour mixture into milk mixture and whisk just to combined (batter should be slightly lumpy)
- Pour 1/3 cup batter onto griddle (or nonstick skillet) and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
- Serve warm with maple syrup and fruit (blueberries, raspberries or strawberries are really nice compliments)
