Lemon Ricotta Pancakes

10 Mar

I love learning new awesome food-related things! Until a few weeks ago, I had NO idea that pancakes were a traditional food to eat on Mardi Gras. Apparently it stems from the need to use up eggs and dairy before fasting during Lent. Were yall aware of this? Maybe I just need to get out more 🙂

Anyways, hubby and I went to a Mardi Gras dinner with a smorgasbord of pancakes. (this might have to become a tradition!) There were chocolate chip, blueberry, and I made a personal favorite…Lemon Ricotta Pancakes with Lemon Sauce. YUM! I first had these pancakes last Easter and for some crazy reason, haven’t had them again since! These pancakes are so incredibly light and the lemon ricotta combo is to die for. Then you can top them off with the lemon sauce (recipe coming next), plus maybe some powdered sugar, and dig into a lemony delicious treat.

I hope all of you have a blessed Lenten season and know that you’re in my prayers!

Lemon Ricotta Pancakes

1 and 1/2 cups all-purpose flour
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Grated zest and juice of 2 lemons

Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush griddle/pan with butter if needed. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown. Top however you like and enjoy!

Source: Bobby Flay – Parade Magazine


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