I had Brian make me these pancakes for Mother's Day and then I was craving them again over the weekend so I thought I'd post the recipe. I changed it only slightly from the original recipe via You Got Served. I think regular maple syrup kind of ruins these, but that's the way Brian likes them. I've tried them with regular and lemon glazes (powdered sugar and milk), but they're good on their own too!
Ingredients:
3/4 Cup Flour (try whole wheat, for extra benefits!)
1 tea. Baking Powder
1/2 tea. Salt
3 T Sugar
2 Eggs
1/3 Cup Milk
1/3 Cup Canola Oil
1 Cup Ricotta Cheese (I used part-skim)
Juice and Zest of 1 Lemon
1 tea. Baking Powder
1/2 tea. Salt
3 T Sugar
2 Eggs
1/3 Cup Milk
1/3 Cup Canola Oil
1 Cup Ricotta Cheese (I used part-skim)
Juice and Zest of 1 Lemon
Directions:
1. Preheat griddle or skillet to medium heat.
2. Combine dry ingredients.
3. In a separate bowl whisk the wet ingredients.
4. Whisk the wet ingredients with the dry ingredients.
5. Add lemon juice and zest.
6. Pour approximately 1/4 c batter on griddle or skillet. (I let them cook slowly.)
7. Cook pancakes until golden brown, flipping once.
3 comments:
these look great! i just had lemon ricotta pancakes for the first time earlier this year and they were so amazing, so i can't wait to try this recipe and have them again =)
thanks for the recipe!
Hi Natalie, I'm gladyou left a comment on my blog because I recently realized I put the wrong measurements on there. The correct amount of flour is 3/4 cup! So sorry- I had to convince two of my friends to try them again with the right ingredients :). Try it with3/4 c, they'll be much easier to work with, I promise.
Natalie made these for me and they were delicious!! A must try!
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