These are light, tangy and delicious. They really need syrup of some kind because there is no sugar added to the pancake batter.
Lemon Ricotta Pancakes
½ cup part-skim ricotta
½ cup milk
3 Tbs melted butter
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp grated lemon zest
Juice of 1 lemon (about 3-4 Tbs)
Non-stick spray or 1 Tbs butter
Blend the ricotta, milk, egg and melted butter in a large mixing bowl.
In a separate bowl, mix together the flour, baking powder and salt then stir into the ricotta mixture.
Add the lemon zest and juice. It’s OK if the batter is slightly lumpy.
Heat a large greased griddle or frying pan and when hot, add about 3 tablespoons of the batter to make each pancake.
Cook each one for about a minute and a half per side so that they are golden and a bit crunchy on the outside and moist and creamy on the inside. I always wait until I see a few bubbles and then flip the pancakes.
Serve with warmed honey or maple syrup.