LEMON RICOTTA PANCAKES – FLUFFY AND MOIST!
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Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes.
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A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!
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INGREDIENTS
– whole milk – ricotta cheese – butter – eggs – milk – freshly squeezed lemon juice
Full Ingredients
Preheat griddle to medium heat. In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.
LEMON RICOTTA PANCAKES
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Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest.
LEMON RICOTTA PANCAKES
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Drop batter by ¼ cupfuls onto hot griddle.
LEMON RICOTTA PANCAKES
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Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
LEMON RICOTTA PANCAKES
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