Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Servings: 6

Ingredients

  • 1 1/2 cups (214g) all-purpose flour (BD Provisions)

  • 3 1/2 Tbsp (46g) granulated sugar (BD Provisions)

  • 2 tsp baking powder (BD Provisions)

  • 1/4 tsp baking soda

  • 1 Tbsp Dried Lemon Peel (BD Provisions)

  • 1/2 tsp salt (BD Provisions)

  • 1 cup (236ml) milk

  • 3/4 cup (180g) ricotta (low-fat or whole)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1/4 cup Lemon Olive Oil (BD Provisions)

  • Butter, for griddle or skillet

Instructions

Preheat an electric griddle to 400 degrees

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, lemon peel and salt.

Mix wet ingredients together: milk, ricotta, eggs, vanilla extract, lemon olive oil

Add dry ingredients to wet ingredients and combine, until blended. 

Heat griddle or skillet on medium, place butter on bottom to melt.  Once melted pour 1/3 cup batter onto buttered surface and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 

Serve with BD Provisions Maple Syrup or BD Provisions Cardamon Maple Syrup and fresh berries or a sliced banana