Lemon-ricotta Pancakes
- Ready In:
- 23mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon cinnamon
- 1 (4 ounce) cup ricotta cheese
- 1 tablespoon sugar
- 2 eggs
- 2⁄3 cup milk
- 1 grated lemon, rind of
- 1 lemon, juice of
- butter (for the griddle)
directions
- In a large bowl, combine all the ingredients with a fork until blended, do not overmix!
- Heat griddle over medium-high heat.
- Lightly grease griddle with butter.
- As soon as the butter is melted, pour pancake batter onto griddle.
- Cook until batter begins to bubble or pancakes are golden.
- Flip and finish the other side.
- Serve pancakes warm with pure maple syrup.
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Reviews
-
Firstly I'll say that the flavour of these is excellent. However I had some problems with the recipe. The ricotta would not blend in and stayed in little lumps, which is probably the fault of it being too firm a ricotta perhaps, so be sure to use a soft one. The lumps were not offputting however and were quite tasty and cheesey. The main problem I had was the first few pancakes were like hard flat lumps, not the least bit fluffy, wouldn't cook properly and were quite dissapointing (I still ate them, tasted O.K). I added some baking powder to the remaining mix and the remaining pancakes turned out perfect and fluffy. I served these with maple syrup and stewed apples.
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RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)