Lemon Ricotta Pancakes

Hi all,

I thank J for encouraging me to continue on posting recipes. I hit a bit of a dry spot with trying new recipes and recently I've gotten more organized and tried a bunch of new recipes! So, this recipe is perfect if you make the stuffed eggplant. You'll end up with a half a carton of ricotta. Sometimes I'll use the ricotta up, but sometimes I find it going bad in the back of the fridge. Not a good thing. But, here's the solution! I made just half a recipe to use up the ricotta, but you can make a whole recipe if you have a full carton of ricotta. The pancakes are great for a quick breakfast. They heat up quicky, just pop them in a toaster.

Mixed the following together in a large bowl.

1 1/2 cup flour (You can use gluten free flour for this recipe)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar


In a small bowl mix the following ingredients and stir until smooth.

2 cups whole-milk ricotta cheese
4 eggs
1 1/3 cups whole milk
grated rind and juice of 2 lemons

Add ricotta mixture to flour mixture and stir until just smooth.

In a large skillet melt the butter over medium-high heat.

1 tablespoon butter (You will add more butter with subsequent batches.)

After the butter melts, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2 minutes, until the bottom is brown. Flip. Cook the other side for about a minute more. You want to be sure that the skillet is hot enough, but if it's too hot, the pancake will cook too fast on one side and it won't be easy to flip.

When you finish the first batch add more butter and repeat. You can keep the pancakes hot while you make the next batch. These are great with some maple syrup and berries.

I hope you'll like these as much as we did. They have a wonderful light and fluffy texture. Yum!

Love,
Mom  :  )