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Lemon Ricotta Pancakes

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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 10 medium pancakes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 3 tbsp coconut (or regular) sugar You can do less too
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup ricotta
  • 1 tsp vanilla extract
  • 2 lemons - juice from each, about 1/4 cup
  • zest from 1 lemon

Method
 

  1. First whisk together the eggs, milk, ricotta, vanilla, lemon juice, and zest.
  2. Slowly stir in the flour, baking soda, baking powder, and salt. Stir just until combined. It might be lumpy and fizzy, but that's perfect. Don't over-stir.
  3. In a hot buttered skillet, pour 1/3 - 1/4 cup of batter into the pan. Once you see bubbles, flip. Serve however you like your pancakes. Maple syrup, butter, and berries are all delicious.
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