Not too long ago, I posted a recipe for Blueberry syrup. This little beaut would go perfectly dressed with that syrup. So fresh. So summer. So delish.
Enjoy. These are a perfect reason to use up that last little bit of ricotta in the container. Keep this in mind.
Lemon Ricotta Pancakes
(adapted from Everyday Food- originally Orange Ricotta...)
ingredients:
1 3/4 cup park skim ricotta cheese (15 oz)
1/3 cup granulated sugar
2 large eggs
2 tsp grated lemon zest
2/3 cup all purpose flour
canola oil
confectioner's sugar and/or Blueberry Syrup
directions:
-In a med bowl, whisk the ricotta, sugar, eggs and lemon zest together. Whisk in the flour until just combined.
--Heat oil in a nonstick skillet or spray a griddle pan over med-low heat.
--Working in batches, add batter, use about a 1/4 cup (or little less) for each pancake.
--Cook until browned, 4-5 min per side.
Transfer to plate lined with paper towels (esp if you used canola oil). Serve hot with confectioner's sugar or blueberry syrup
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