These light and fluffy lemon ricotta pancakes are tangy and sweet when drizzled with maple syrup.
Sprinkle with additional lemon zest before serving for an extra boost of lemony flavor.
Add the ricotta mixture to the flour mixture, stirring just until combined.
Photo:Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.
Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch).
Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes.
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Flip and cook until golden brown, 2 to 3 minutes.
Transfer to a plate and keep warm.
Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly.
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Garnish with lemon zest and/or serve with maple syrup, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
