Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


Yields1 Serving

 5 ½ cups all-purpose flour
 3 tbsp white sugar
 ¼ tsp baking soda
 2 tsp baking powder
 ½ tsp sea salt
 1 cup whole milk
 1 cup ricotta cheese
 3 whole eggs
 1 tbsp vanilla extract
 2 lemons, juiced and zested
 ½ oz clarified butter
 1 tbsp unsalted butter (melted)

1

Whisk the flour, sugar, baking soda, baking powder and salt for 18 to 30 seconds and place to the side. In a separate bowl combine the eggs, cheese, extract, milk, melted butter, lemon juice and zest. Mix well then add to the flour mixture.

2

Once mixed, pour the desired amount onto a preheated griddle pan and cook for three to four minutes until golden brown. Turn and continue to cook until golden and serve.

Ingredients

 5 ½ cups all-purpose flour
 3 tbsp white sugar
 ¼ tsp baking soda
 2 tsp baking powder
 ½ tsp sea salt
 1 cup whole milk
 1 cup ricotta cheese
 3 whole eggs
 1 tbsp vanilla extract
 2 lemons, juiced and zested
 ½ oz clarified butter
 1 tbsp unsalted butter (melted)

Directions

1

Whisk the flour, sugar, baking soda, baking powder and salt for 18 to 30 seconds and place to the side. In a separate bowl combine the eggs, cheese, extract, milk, melted butter, lemon juice and zest. Mix well then add to the flour mixture.

2

Once mixed, pour the desired amount onto a preheated griddle pan and cook for three to four minutes until golden brown. Turn and continue to cook until golden and serve.

Lemon Ricotta Pancakes