Fluffy Ricotta Pancakes

Step 1/3

• 1 cup flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar
• ¾ cup ricotta cheese
• ⅓ cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 tsp lemon juice

In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula. Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess.

Step 2/3

Lower the heat to medium-low and add 1/4 cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 1/2-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve an

Step 3/3

Optional toppings: sliced almonds, fresh blueberries, strawberries, raspberries or blackberries honey maple syrup butter♥️

Enjoy your meal!