Lemon-Ricotta Pancakes
By Marge Perry & David Bonom
Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.
- Yield: 12 pancakes
INGREDIENTS
- All Purpose Flour
- art skim ricotta cheese
- Baking powder
- Baking soda
- eggs
- grated lemon zest
- lemon juice
- milk
- Salt
- sugar
DIRECTIONS
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl
- Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
