Ricotta Pancakes
pancakes-
- 3/4 cup flour
- 1 tsp baking powder
- 2 eggs
- 3/4 cup ricotta cheese
- 3 Tbsp sugar
- 1 tsp fresh lemon juice
- 1 tsp oil
- 1 Tbsp milk
mixed berry syrup-
- 1 tsp fresh lemon juice
- 1 cup mixed berries
- 1 ½ Tbsp sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 Tbsp butter (divided)
- 2 tsp oil (divided)
Syrup
- In a saucepan, add the berries, lemon juice, sugar, cornstarch, and water and bring to boil. Continue cooking until syrup thickens.
Pancakes
- Combine baking powder and the flour.
- In a separate bowl, mix the eggs until foamy. Add the ricotta, sugar, lemon juice, oil, milk and mix.
- Add the flour. Mix until batter is well incorporated.
- In a large skillet, heat 1 Tbsp butter and a 1 tsp oil.
- Using a 1/4 measuring cup, pour batter into skillet. Don’t overcrowd the pan (I cook the pancakes in two batches).
- Enjoy pancakes with berry syrup, butter or maple syrup.
*Wipe down the skillet after each batch of pancake. Butter tends to burn quickly. *If you don’t want berry pieces in your syrup, mash the berries as you mix the syrup.
