Lemon Ricotta Pancakes

Ingredients - Serves 4

• Fresh berries - For serving
• Maple syrup - For serving
• Butter - 2 tablespoons, melted
• Lemon juice - 2 tablespoons
• Lemon zest - 1 tablespoon
• Milk - 3/4 cup
• Egg - 1
• Ricotta cheese - 1/2 cup
• Sugar - 2 tablespoons
• Salt - 1/4 teaspoon
• Baking powder - 1 teaspoon
• All-purpose flour - 1 cup

Let's Get Started

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mix together the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with maple syrup and fresh berries.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 8g
• Carbs: 35g
• Protein: 10g
• Sodium: 400mg
• Sugar: 8g