Thursday, December 19, 2013

Lemon-ade Ricotta Pancakes

I think my boyfriend's mind has finally actually blown. By food. Hours after eating them he was still talking about them. And he actually gets the credit for this one since he put all of the labor into making them for us. I just found a skeleton recipe to base it off of. These pancakes literally taste like drinking lemonade on a warm summer day, but are also perfect for warming you up on a chilly winter morning. There's no actual lemonade in these, but you could have fooled me. The ricotta makes the pancakes fluffy and light, but they come out thin like a crepe.  It's magic!

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Lemon-ade Ricotta Pancakes


  • 2/3 cup ricotta cheese
  • 2 eggs, room temperature
  • 1 1/4 cup almond milk
  • 1/2 tsp. vanilla
  • 1 lemon, zested and juiced
  • 1 1/2 cups all-purpose flour
  • 2 tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
Lemon Glaze:
  • 1 lemon, zested and juiced
  • 1 1/2 cups powdered sugar
  • 1/2 tbsp. melted unsalted butter
In a small bowl, whisk the ricotta cheese until smooth and creamy. Then add the eggs, milk, vanilla, lemon juice, and lemon zest. Mix well and set aside.

In a large bowl whisk the flour, sugar, baking soda, baking powder, and salt together. Add the wet ingredients to the dry and mix until combined. The mixture will be slightly runny.

Preheat a griddle to medium heat. Spray with non-stick cooking spray or a dollop of unsalted butter. Ladle 1/4 cup of batter per pancake onto the hot griddle, waiting until bubbles form throughout the pancakes before flipping to the other side. Once they are golden brown on each side, place the pancakes on a serving platter. Keep in the oven to stay warm while you make the rest of the pancakes.

Once all of the pancakes have been made, top with lemon glaze and enjoy! And believe me, you will enjoy!

Lemon Glaze: whisk all ingredients together until smooth. 

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