Lemon Ricotta Pancakes
Looking through my files I was shocked that I had never shared these Lemon Ricotta Pancakes with you. After trying Lemon Ricotta cookies, I was intrigued by using ricotta in other recipes.
I found these on Bobby Flay’s site and decided to give them a try. The pancakes were so light and fluffy with a hint of lemon. The blackberries and yogurt add a tart and sweet finish to the pancakes.
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Lemon Ricotta Pancakes
Ingredients
3/4 cup all-purpose flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
1/4 teaspoon salt
1 cup ricotta cheese
2 tablespoons sugar
2 eggs
2/3 cup milk
Juice and grated rind of one lemon
Butter, for griddle
1 6-8 ounces container yogurt ( used greek plain)
Fresh raspberries
Confectioners’ sugar
Instructions
Combine flour, baking powder, nutmeg and salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the griddle with butter..Pour approximately ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown.
Top with fresh raspberries, yogurt and sprinkle with confectioners’ sugar.
Lemon Ricotta Pancakes
By Bobby Flay
Looking through my files I was shocked that I had never shared these Lemon Ricotta Pancakes with you. After trying Lemon Ricotta cookies, I was intrigued with using ricotta in other recipes.
I found these on Bobby Flay’s site and decided to give them a try. The pancakes were so light and fluffy with a hint of lemon. The blackberries and yogurt add a tart and sweet finish to the pancakes.
Lemon Ricotta Pancakes
By Bobby Flay
3/4 cup all-purpose flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
¼ teaspoon salt
1 cup ricotta cheese
2 tablespoons sugar
2 eggs
2/3 cup milk
Juice and grated rind of one lemon
Butter, for griddle
1 6-8 ounces container yogurt ( used greek plain)
Fresh raspberries
Confectioners’ sugar
Combine flour, baking powder, nutmeg and salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the griddle with butter..Pour approximately ¼ cup measure of the batter on the griddle and cook on both sides until light golden brown.
Top with fresh raspberries, yogurt and sprinkle with confectioners’ sugar.
