Ricotta Lemon Pancakes Ricotta Lemon Pancakes

[migration] empty title 223 Image by: [migration] empty title 223 Author: Canadian Living

  • Portion size 4 servings



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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Ricotta Lemon Pancakes