Lemon and Ricotta Pancakes

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins

Ingredients

1 ½ cups flour

3 tablespoons sugar

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 cup ricotta

3 eggs

1 ½ teaspoon vanilla extract

3 tablespoons lemon zest

¼ cup lemon juice

2 tablespoons melted butter

Fruits (optional to serve)

Maple Syrup (to serve)

Equipment

Measuring cups and spoons

1 large bowl

1 medium bowl

Hand whisk

Griddle

Spatula

How To

In a large bowl, mix the dry ingredients. Set aside.

In a medium bowl, mix the wet ingredients with a hand whisk until well combined.

Make a hole in the center of the dry ingredients. Add the wet ingredients to the dry ingredients. Mix well with a hand whisk until the batter is well combined and smooth.

Heat a griddle over medium-heat. Brush lightly with butter.

Pour ¼ cup of the batter onto the griddle and cook until bubbles start to appear on the surface, and it starts to dry up slightly. The bottom should be golden brown.

Turn over and cook the other side. Repeat until you use all the batter.

Serve warm with fruits and maple syrup.