1 cup Ricotta Cheese
¾ cup Buttermilk
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt
Butter (for skillet)
Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
2 Tablespoons Fresh Lemon Juice
½ Tablespoon Fresh Lemon Zest
Berry Maple Syrup:
¼ cup Butter, melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries
In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
Berry Maple Syrup:.
In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
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