Recipes
Lemon Ricotta Pancakes (yields 4)
Thanks to all who joined us for our first Annual Stampede Breakfast! We had an overwhelming request for our lemon ricotta pancake recipe so here it is...if you don't want to try it at home, they are on our daily breakfast and Brunch menu!
Ingredients
- 1.5 cups all purpose flour
- 1tbsp granulated sugar
- 1tbsp baking powder
- 1/2 tsp salt
- 1/2 cup extra smooth ricotta
- 1 egg
- 1.5 cups milk
- 1/4 cup butter (melted) or vegetable oil
- 2 tsps finely grated lemon rind
- vegetable oil
- 1/4 cup icing sugar
- 4 lemon wedges
- 1/2 cup fresh blueberries and strawberries
Directions
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients and stir until just moistened. (batter may be slightly lumpy)
- Heat large nonstick pan over a medium heat; brush lightly with vegetable oil. Pour ¼ cup batter per pancake into skillet, spreading with spatula to form 5 inch circles; cook until bottom is golden and bubbles break on top but do not fill in, 1.5 to 2 minutes. Turn and cook until golden on the bottom.
Enjoy!!!
