Lemon Ricotta Pancakes
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Combine the flour, baking powder, salt and sugar in a small bowl. Set aside.
Whisk together the ricotta, eggs, milk, lemon zest and juice in a medium bowl.
Gradually whisk in the flour mixture until just blended. Let rest 5 minutes.
Heat griddle to 350F. Coat w/ butter. Add 1/4 cup batter per pancake. Cook until it bubbles, flip.
Once golden on the bottom, remove and serve with fresh fruit and powdered sugar, if desired.
1 1/2 cups
All Purpose Flour
Whole Milk Ricotta Cheese
1 (zested and juiced)
Hi, I’m Lauren. Delicious Little Bites is where I share easy, tasty recipes that everyone can enjoy.
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