Lemon Laced Ricotta Pancakes

 

Rose likes them plain with a sprinkle of powdered sugar. Iris likes them with maple syrup. 

 

Note-My mother tasted the pancakes and thought they were wonderful, but she doesn’t like flavored pancakes. She asked if the lemon could be taken out. Yes! If the lemon doesn’t appeal to you take it out! If orange suits you better, make it orange zest! You could even take out the vanilla and just have a plain ricotta pancake! You choose!
 
Lemon Laced Ricotta Pancakes
makes 12-15 pancakes-serves 4

 

 

1 ¾   cups Ricotta Cheese
1/2 cup Flour
1/3-cup sugar
1 teaspoon baking powder
1/4-teaspoon salt
1/3-cup buttermilk 
1/2-teaspoon vanilla
Zest of one lemon
Canola oil
Powdered sugar, maple syrup and/or berries
1.    In bowl mix together ricotta, flour, baking powder, sugar and salt.
2.  Mix in buttermilk, vanilla and zest
3.  Over LOW flame heat 1 tablespoon of canola oil in a skillet (I used my grandmother’s well seasoned iron skillet) Working in batches, adding more oil when needed, add ¼ cup of batter to form pancakes. Cook until puffed and golden on each side (approx. 4 minutes on each side). Serve hot! 

 

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