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Easy Lemon Ricotta Pancakes

 Easy Lemon Ricotta Pancakes
Light, lemony and delicious, these pancakes are a great way to start the day, says Jackie Carberry of Centerville, Indiana.
4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 Eggland's Best Eggs, lightly beaten
  • 1-1/2 cups ricotta cheese
  • 1/2 cup milk
  • 1/2 cup canola oil
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • Confectioners' sugar and maple syrup

Directions

  • In a small bowl, combine the flour, baking powder, salt and nutmeg.
  • In another bowl, combine the eggs, ricotta cheese, milk, oil, lemon
  • juice and peel. Stir into the dry ingredients just until combined.
  • Pour batter by 1/4 cupful onto a hot griddle; turn when bubbles form
  • on top. Cook until the second side is golden brown. Sprinkle with
  • confectioners' sugar; serve with syrup. Yield: 1 dozen.