Lemon Ricotta Pancakes are light and fluffy and complete of lemon taste. They are simple to make and come collectively in minutes. You can even add blueberries for a exciting twist!
Lemon Ricotta pancakes may seem to be like a fancy recipe, but they are super easy to make. Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a pretty, but subtle lemon taste. We suggest serving these with either standard maple syrup, buttermilk syrup, or blueberry syrup.
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Can I include blueberries to lemon ricotta pancakes?
Yes, you can simply add blueberries to this recipe! Fresh blueberries can be folded into the pancake batter, or you can add them in right after you scoop the batter onto a griddle to kind styles or patterns. You can also use frozen blueberries, but be certain to defrost them completely and remove any extra moisture. Use up to 1 cup of either fresh or frozen blueberries in this recipe.
How do I know when to flip my pancakes?
Lemon ricotta pancakes should be cooked on a flat surface in excess of medium high heat. To decide when to flip, look for bubbles in the batter. The edges will start get rid of their shine and then you’ll know it is time to flip. Your pancake must be golden brown on each and every side.
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