Lemon Ricotta Pancakes

If you’re feeling extra antsy for spring these lemon ricotta pancakes will be the perfect cure. They’re great for a lazy Sunday morning or wowing your friends for brunch.

Ingredients

1 1/2 cups of all purpose flour

3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 packet of Paneangeli Vanillina

1 cup milk

3/4 cup ricotta

3 eggs

2 tablespoons of lemon zest

1/4 cup of lemon juice

1 tablespoon of melted butter

Directions

Mix flour, sugar, baking powder, baking soda, salt and vanillina in a bowl.

In a separate bowl, mix milk, ricotta, eggs, lemon zest, lemon juice and melted butter.

Add the dry ingredients to the wet and whisk until they are combined and you have a smooth batter.

Heat a pan or griddle, coat with butter and laddle out your batter. Cook until the top begins to bubble and then flip.

Continue until you finish you batter.

Buon appetito!