Ricotta pancakes!
Alyssa raved about these. I can always count on her to steer me in the direction of delicious recipes to try.
Tender and rich is how I would describe these ricotta pancakes.
If you're looking for something more "light and fluffy," I'm going to, very gently, turn you towards my Buttermilk Pancakes recipe -- but only after you've tried these ricotta pancakes, that is!
This recipe is a variation of the one Alyssa shared with me from Let the Baking Begin Blog.
Alyssa recommended adding some lemon extract in place of the vanilla so I did --
Yeah, it was pretty awesome.
There are so many varieties of extracts these days -- lemon,coconut, orange, cinnamon, pumpkin pie spice. You name it.
Experiment and let me know how it goes!
Enjoy! - The Recipe Wench
Bridget - The Recipe Wench
14 pancakes
Tender and rich, the ricotta gives these pancakes a unique texture. Not your typical light and fluffy variety Enjoy!
5 minPrep Time
2 minCook Time
7 minTotal Time
Save RecipeIngredients
- 1 Cup ricotta
- 1 Cup flour
- 1 Teaspoon baking powder
- ½ Cup sugar
- 1 large egg
- ¾ cup milk
- 1 Tablespoon lemon juice
- 1 Teaspoon vanilla extract (creative license granted here -- experiment with lemon, orange, cinnamon extract. Whatever you feel like!)
Instructions
- Really simple -- just mix all ingredients in a mediumbowl.
- Heat a non-stick skillet over medium. I also use non-stick spray to help my skillet a bit!
- Pour ¼ cup of batter into the skillet.
- Cook on each side for approximately 90 seconds
Notes
If you're having difficulty getting the pancake cooked in the center, try lowering the heat and/or thinning the batter by adding more milk.
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Carbs
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