Ricotta Lemon Pancakes
Start your day off with a stack of these and you'll have a permanent smile on your face (and belly!) This breakfast is truly comforting and 100% satisfying. The combination of lemon, ricotta and a touch of Madagascar vanilla is just too perfect. These cakes served with some fresh berries is all you need to start your day right! They do not take long at all, they are super simple, and a little weekend treat like this is something everyone deserves! :)
Ingredients
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
1 1/2 cup whole milk
1 cup whole milk ricotta cheese
1 teaspoon Madagascar vanilla bean paste
1 lemon (zest and juice)
butter for pan/griddle
Toppings: powdered sugar, freshly squeezed lemon juice maple syrup, whipped cream, mixed berries
Instructions
In a large mixing bowl, whisk together: flour, sugar, baking soda, baking powder and salt.
In another mixing bowl, lightly whisk eggs. Add milk, ricotta, and vanilla. Beat well until combined.
Pour the wet mixture into the dry mix and stir until combined. Zest the lemon into the mix, then cut the lemon and squeeze all of its juice into the pancake mix, and gently fold in until combined. Try not to over mix the batter.
Heat a large pan or griddle on medium heat. Once hot, add some butter to coat the pan. Use a ladle or a measuring cup to add about 1/3 cups of batter onto your pan.
Cook for a few minutes, until batter starts to bubble, then flip. Cook another few minutes, and once each side is golden, transfer to a plate and keep warm until ready to serve.
Continue until you have used up all the batter. You can preheat the oven to 200 and keep pancakes on a baking sheet to keep warm until you are ready to serve them all.
Top with: powdered sugar, lemon juice, maple syrup and whipped cream. Serve with fresh berries.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade