The best pancake recipe ever! We serve these with fresh blueberry compote. My middle daughter refuses to eat anything else. And my picky 1 year old loves them just as much as she loves the blueberry compote. They freeze really well, so I don’t have any problem making multiple batches. Thanks for such an awesome recipe!
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup fresh lemon juice
2 teaspoon lemon zest
Maple syrup or fresh whipped cream, for serving
Instructions
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
get the full instructions @ bakerbynature.com
Lemon Ricotta Pancakes
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup fresh lemon juice
2 teaspoon lemon zest
Maple syrup or fresh whipped cream, for serving
Instructions
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
get the full instructions @ bakerbynature.com
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