Ricotta Lemon Pancakes
Servings: 4
Ingredients:
-
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) extra-smooth ricotta
1 egg
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) butter, melted, or vegetable oil
2 tsp (10 mL) finely grated lemon rind
vegetable_oil
1/4 cup (50 mL) icing sugar
4 lemon wedges
1/2 cup (125 mL) fresh blueberries or sliced strawberries
Preparation:
In large bowl, whisk together flour, sugar, baking powder and salt.
Press ricotta through fine sieve into separate large bowl. Whisk in egg, milk, butter and lemon rind; pour over dry ingredients and stir just until moistened (batter may be slightly lumpy).
Heat large nonstick skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup (50 mL) batter per pancake into skillet, spreading with spatula to form 5-inch (12 cm) circles; cook until bottom is golden and bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 to 2 minutes. Repeat with remaining batter.
Transfer to warmed plates. Using small sieve, sprinkle icing sugar over pancakes. Garnish servings with lemon wedge and blueberries.
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