Lemon-Ricotta Pancakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.

Step 2

Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.

Step 3

Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.

Step 4

Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

Step 5

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

Step 6

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.

Step 7

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.