In honor of national pancake day, shrove Tuesday or fat Tuesday, I've decided to post a bit on these delightful breakfast treats. Pancakes are one of those things that I automatically associate with Saturday mornings (and usually my Dad coming home from running ready to eat them, cause that's what Army families do on Saturdays, didn't you know?). I've tried many different, delicious pancake recipes over the years, and have a repertoire of quite a few winners. Here's the most recent addition, which is superb - enjoy!
Lemon Ricotta Pancakes
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3/4 c ricotta cheese
3/4 c milk
1/4 c lemon juice
2 Tbsp melted, cooled butter
1 tsp vanilla
1 1/2 tsp lemon zest
1. Combine the flour, baking powder, baking soda and salt in a small mixing bowl.
2. Combine the wet ingredients in a mixing bowl.
3. Mix together the wet and dry ingredients, gradually adding the dry mixture to the mixing bowl.
4. Cook on griddle over medium heat 2-3 minutes per side.
We like to eat them with maple syrup and fresh fruit (strawberries, blueberries and raspberries, oh my!). If you're feeling especially indulgent, add a little bit of whip cream on the side!
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