LEMON RICOTTA PANCAKE


Super soft and fluffy Lemon Ricotta Pancakes made from scratch! Bonus: This recipe is freezer friendly.

Yield : 10 large pancakes
Author : Ashley Manila

Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 and 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups whole milk
  • 1 cup full-fat ricotta cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 teaspoon lemon zest
  • Maple syrup or fresh whipped cream, for serving


Instructions
  1. In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine.

You can visit bakerbynature.com for full instructions.

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