Lemon Ricotta Pancakes

Who doesn't like pancakes? But too many can make you feel stuffed. Lighten up those pancakes by adding a bit of ricotta and lemon and taste the difference. Make them from scratch or use the short method like I did. A shout-out to Roula Joanos and her bees for the excellent prize-winning honey (Louvinia Farm Raw Honey).

LEMON RICOTTA PANCAKES

To make from scratch:

2 cups all-purpose flour

2 Tablespoons sugar (or equivalent sweetener)

2 teaspoons baking powder

2 teaspoons grated lemon zest

½ teaspoon salt

2 egg

3/4 cup ricotta cheese (non-fat)

1 ½ cups milk (I use skim / nonfat milk)

Confectioners’ sugar and strawberries (optional)

· Heat oven to lowest setting.

· Coat griddle or large skillet with cooking spray and heat over medium heat.

· In a bowl, stir together flour, sugar, baking powder, lemon zest, and salt.

· In a separate bowl, beat eggs, then stir in ricotta until blended. Add milk and stir.

· Add the egg mixture into the flour mixture and blend.

· In batches, drop batter by ¼ cupfuls onto hot griddle or skillet. Cook until bubbles form on top (1-2 min); flip. Cook an additional 1-2 min.

· Transfer pancakes to baking sheet and keep warm in oven.

· Repeat with remaining batter.

· Garnish as desired with sugar and strawberries.

CHEF’S NOTES:

1. I took a shortcut and used pre-made pancake mix. To that I added the lemon zest, ricotta cheese, and milk.

2. Instead of topping the pancakes with strawberries, I added fresh blueberries to my batter.

3. I replaced the processed confectioners’ sugar with raw honey.

4. To make the pancakes even lighter, increase the amount of ricotta cheese you use.

Serves: 4 Total Prep Time: 25-30 minutes

#pancakes #lemon #ricotta #breakfast #rawhoney #LouviniaFarms #easytomake