Lemon Ricotta Pancakes

  I like to serve these hot from the griddle with good butter and pure maple syrup. I hope you will try these. They really are delicious. Here's the recipe.


Lemon Ricotta Pancakes

Ingredients:
1-1/2 cups all-purpose flour
3-1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup ricotta
3 large eggs
1/2 teaspoon vanilla extract extract
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
2 tablespoons butter, melted

Directions:
1) Preheat an electric griddle to moderately-high heat (They can also be cooked in a non-stick skillet set over medium heat on your stove top.
2) In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside.
3) In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and quickly blend until combined. Mixture will appear curdled but that is O.K.
4) Pour liquid mixture into into flour mixture and whisk just to combined (batter should be slightly lumpy).
5) Pour about 1/4 - 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. Yield: 4 servings.