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Lemon Ricotta Pancakes

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

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

Instructions
 

  • First whisk together the eggs, milk, ricotta, vanilla, lemon juice, and zest.
  • 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.
  • 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.
Keyword lemon, pancakes, ricotta
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