Deliciously fluffy and tangy Ricotta pancakes.
1 ½ cups all-purpose flour
2 tablespoon sugar
1 cup of drained ricotta cheese or greek yogurt
2 1/2 teaspoons baking powder
¼ teaspoon salt
¾ cup whole milk
2 eggs
1 Teaspoon vanilla
1 Zest of a lemon
1. In a bowl, mix together all dry ingredients. Now mix in the wet ingredients and the lemon zest then hand mix till smooth.
2. In a medium-high heat frying pan or griddle that is lightly oiled with butter or bacon grease. Pour or ladle the batter onto the griddle, using 1/4 cup for each pancake. Brown on both sides and serve hot with butter, fresh fruit and syrup.
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