These light and lemony pancakes are a burst of morning sunshine.
Adapted from Urban Farmhouse Eatery
Makes 4 servings
¾ cup all-purpose flour
1½ tablespoons sugar
1 tablespoon baking powder
1 cup ricotta cheese
2/3 cup milk
2 tablespoons fresh lemon juice
unsalted butter as needed for cooking
lemon curd, maple syrup, blueberries for topping
1. In a small bowl, mix together flour, sugar, and baking powder.
2. In a large bowl, blend together ricotta, eggs, milk, and lemon juice. Gently stir dry ingredients into wet ingredients just until combined. Be careful not to overmix.
3. Heat a nonstick pan or griddle over medium heat and melt enough butter just to coat the pan. Pour a quarter of the pancake mixture at a time onto the pan. Cook until the edges are set and bubbles appear on the surface. Flip and cook for 2 to 3 minutes more.
4. Serve warm with lemon curd, maple syrup, and blueberries as desired.