Lemon Ricotta Pancakes. I am convinced that once you have pancakes with Ricotta, you will never want to have a regular pancake again. THE FLUFFINESS IS UNREAL. They are so light and have just the perfect amount of zing.
These pancakes are on the menu for Sunday morning! We are having a girls weekend in Boston for my best friends Bachelorette and there's going to be a big slumber party at my house on Saturday. So you can expect lots of carbs, pancakes, and more carbs.
I love blueberry's in my pancakes too so obviously I had to add them but you can substitute them for raspberries or any other fruit you like.
1 1/2 cups flour
4 tbsp sugar
1/4 tsp nutmeg
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup ricotta
3 large eggs
1/2 tsp vanilla extract
1 lemon juiced
2 Tbsp butter, melted
1/2 cup blueberries
Combine the dry ingredients in a small bowl: flour, nutmeg, sugar, baking powder, baking soda and salt.
In a separate bowl, beat together ricotta, eggs, vanilla and lemon until smooth. Then add melted butter and blend.
Combine the wet and dry ingredients and mix thoroughly.
Heat a nonstick skillet and butter (or spray). Pour batter onto skillet (about 1/3 cup) and drop about 8 blueberries onto each pancake. Cook on medium heat until bubbles begin to surface in the batter. Flip and cook until the other side is golden.
Top with a pad of butter and maple syrup!
Adapted from: Bobby Flay
On a pancake kick? Check out these healthy whole wheat banana walnut pancakes: