Lemon juice and zest give the pancakes a citrus zing. Ricotta cheese gives the pancakes a fluffy texture. Blueberries give the pancakes a traditional fruity flavor...for a perfect Sunday morning breakfast.
1 cup all-purpose flour
1 t baking powder
½ t baking soda
Pinch of fine sea salt
½ cup whole milk
½ cup ricotta cheese
2 T unsalted butter, melted
1 large egg
Zest and juice of 1 lemon
2 T honey
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, ricotta, melted butter, egg, lemon zest, lemon juice, and honey.
Make a well in the flour mixture and pour in the milk mixture.
Gently whisk together being careful not to over mix.
The batter should be slightly lumpy. Set batter aside for 15 minutes.
Heat griddle and brush lightly with some oil.
Preheat oven to 225 degrees F.
Using a ¼ cup measure or an ice cream scoop, pour batter in pools, 2 inches apart.
Keep pancakes warm in the oven while cooking the rest.
Makes 14 to 16 pancakes
1 cup all-purpose flour
1 t baking powder
½ t baking soda
Pinch of fine sea salt
½ cup whole milk
½ cup ricotta cheese
2 T unsalted butter, melted
1 large egg
Zest and juice of 1 lemon
2 T honey
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, ricotta, melted butter, egg, lemon zest, lemon juice, and honey.
Gently whisk together being careful not to over mix.
The batter should be slightly lumpy. Set batter aside for 15 minutes.
Heat griddle and brush lightly with some oil.
Preheat oven to 225 degrees F.
Using a ¼ cup measure or an ice cream scoop, pour batter in pools, 2 inches apart.
Keep pancakes warm in the oven while cooking the rest.
Makes 14 to 16 pancakes
No comments:
Post a Comment