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  • Writer's pictureFarmer's All Natural

Lemon Ricotta Pancakes

Whisking up love this Mother's Day with zesty Lemon Ricotta Pancakes. Treat Mom to a stack of sunshine and sweetness!




INGREDIENTS

  • 1 1/2 cups all-purpose flour

  • 3 1/2 Tbsp granulated sugar

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 cup of Farmer's All Natural Milk

  • 3/4 cup ricotta (low-fat or whole)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 - 2 Tbsp lemon zest

  • 1/4 cup fresh lemon juice

  • 1 Tbsp butter, melted


INSTRUCTIONS

  • Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

  • In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

  • Make a well in center of flour mixture and set aside. 

  • In a separate large mixing bowl, whisk together Farmer's All Natural milk, ricotta, eggs and vanilla until well blended.

  • Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

  • Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 

  • Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 

  • Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
































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