the amazing
Lemon Ricotta Pancakes
The DeMassimo's
November 11, 2022
These Lemon Ricotta Pancakes are a breakfast dream. Made with DeMassimo's authentic extra virgin olive oil, each bite is perfectly fluffy and infused with a hint of citrus. The creamy ricotta cheese adds decadence, while the light drizzle of maple syrup balances out the lemony tang. You won't be able to resist going back for seconds of these mouthwatering pancakes.
Equipment
- 1 Griddle
Ingredients
- 1.5 cups All-Purpose Flour
- 3.5 tbsp Granulated Sugar
- 2 tsp Baking Powder
- .25 tsp Baking Soda
- .5 tsp Salt
- 1 cup Milk
- .75 cup Ricotta (low-fat or whole)
- 3 large Eggs
- 1 tsp Vanilla
- 1.5 tbsp Lemon Zest
- .25 cup Fresh Lemon Juice
- 1 tbsp DeMassimo’s Extra Virgin Olive Oil
Instructions
- Preheat non-stick skillet over medium heat or an electric griddle to moderately high heat
- In a mixing bowl, whish together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
- Make a well in center of flour mixture and set aside.
- In a separate large mixing bowl, whish together milk, ricotta, eggs and vanilla until well blended.
- Add DeMassimo’s Extra Virgin Olive Oil, Lemon Zest and Lemon Juice to milk mixture and blend until combined.
- Immediately pour milk mixture into flour mixture and whish just to combined (batter should be slightly lumpy).
- Pour ¼ cup batter onto buttered griddle or skillet and cook until bubbles begin to appear, then flip and cook opposite side until golden brown.
- Serve warm with berries, whipped cream or maple syrup.
Notes
*Note, pancake batter may be refrigerated for use the following day. Be sure to bring batter to room temperature before cooking pancakes.
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