Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

INGREDIENTS:

• 2 cups all-purpose flour
• ⅛ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon baking powder
• 2 large eggs
• 1 cup ricotta cheese
• 1 cup buttermilk
• ½ cup whole milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vegetable oil (might need more)
• Butter and maple syrup, as desired

INSTRUCTIONS:

1. In a large bowl, whisk together flour, sugar, baking soda, salt, and baking powder.
2. In a medium bowl, whisk eggs, buttermilk, and milk together until combined. Add ricotta cheese, lemon juice, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be lumpy.
4. Using a paper towel, lightly rub the vegetable oil over the griddle. Heat to 350 degrees Fahrenheit.
5. Let the batter rest for 5-10 minutes while the griddle is heating up.
6. Next, add ¼ cup of pancake batter onto the hot griddle or skillet.
7. Flip pancakes over when the edges bubble.
8. Serve hot with butter and maple syrup. Enjoy!