Lemon Ricotta Pancakes
This recipe is, by far, the most requested off our menu! These pancakes are simple and easy to make, but just different enough to stand out and wow people. The fresh lemon zest makes ALL the difference in the world, so don't skip that part! The mix can be used immediately or saved (covered) in the refrigerator for up to 3 days.
4 cups whole milk ricotta cheese
3/4 cup sugar
1 1/2 cups all purpose flour
1/2 tsp baking powder
zest from 2 lemons
-Place the ricotta cheese, egg, sugar, and lemon zest in a medium bowl and mix until combined. Combine flour and baking powder together in a separate bowl and slowly add flour mixture to ricotta and stir gently until mixture comes together.
-Heat a large skillet over medium heat. Fry pancakes in 1 tsp. vegetable oil, 2-4 minutes per side, or until lightly browned and cooked through.
-Serve pancakes with butter, syrup (we use blueberry syrup, but maple is also great), and fresh blueberries.