Recipe: Lemon Ricotta Pancakes

May 6, 2016 in Featured, Life, Recipes, The Dish, Uncategorized

In celebration of Mother’s Day we’re bringing you an easy recipe from Fraiche Nutrition for Lemon Ricotta Pancakes.

 

Pancakes

Ingredients:

  • 3 tbsp. melted butter
  • 2 c. flour (can substitute gluten-free flour)
  • ¼ c. sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. buttermilk
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 tsp. grated lemon rind
  • 1/2 cup ricotta cheese
  • 2 tsp. fresh lemon juice

Directions:

  • Melt the butter in a saucepan or microwave and cool.
  • In a large bowl, mix together all of the dry ingredients
  • In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla, lemon rind, ricotta cheese, lemon juice and cooled melted butter
  • Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
  • Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.

Top with all your favourites and Enjoy!

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See you soon,

UCS Glam Girls