Lemon Ricotta Pancakes | Baker's Table

Baker's Table

Name: Lemon Ricotta Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Grade B Medium Eggs; O Organics Cane Sugar, Granulated, Organic; Morton Iodized Salt, 26 Ounce; O Organics Milk, Low Fat, Organic; Oppy Organic Meyer Lemons; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Bluebonnet Nutrition Vegetable Oil Sticks; Arm & Hammer Fridge-N-Freezer Baking Soda; Miceli's Part Skim Ricotta Cheese

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Lemon Ricotta Pancakes

Serves 635 mins prep45 mins cook

Fluffy, sweet, lemon-y, and SO. GOOD. These Lemon Ricotta Pancakes are guaranteed to become your new go-to breakfast treat all spring and summer long!

0 servings

What you need

brown egg

O Organics Cane Sugar, Granulated, Organic

tbsp granulated sugar

tsp salt

cup milk

tbsp lemon

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup ricotta cheese

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Instructions

Heat griddle to 325° F.
In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside.
In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta.
Pour wet ingredients over dry ingredients.
Whisk until smooth.
Spray griddle with cooking spray, or brush it with oil.
Ladle batter onto hot griddle.
When pancakes are bubbly and dry around the edges, flip them over.
Cook until done.

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