Lemon Ricotta Pancakes

Tools Needed

• 1 small bowl

• 1 large bowl

• 1 set measuring spoons

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 whisk

• 1 ruler

• 1 grater

• 1 plate

• 1 rubber spatula

• 1 pancake spatula

• 1 skillet

Ingredients

• 3/4 cup all purpose flour

• 1 1/2 tsp baking powder

• 3/4 tsp salt

• 1/4 cup granulated sugar

• 1 lemon

• 1 1/2 tsp pure vanilla extract

• 3 large eggs

• 3/4 cup whole milk ricotta

• 1/2 cup whole milk

• 2 Tbsp melted butter

• Nonstick cooking spray

Steps

1. In a small bowl, whisk together the flour, baking powder, and salt.

2. Zest the lemon peel using the small holes on the grater. Combine the lemon zest and sugar in a large bowl. Use your fingers to gently rub the zest into the sugar. Add vanilla extract and whisk to evenly moisten.

3. Add the eggs to the large bowl. Whisk until they become foamy. Add the ricotta, milk, and butter to the bowl. Whisk until everything is well blended.

4. Add the flour mixture from the small bowl into the large bowl. Gently stir until all flour is incorporated.

5. Heat skillet on medium heat and spray with nonstick spray. Drop 1/4 cup of batter on the heated surface.

6. Cook pancakes for about 3 minutes, until bubbles are on top and bottom is golden brown. Flip pancake and cook another 2 to 3 minutes until golden brown.

7. Place cooked pancakes on a plate while you finish cooking the rest of the batter.

Serve topped with Apple Syrup or Fruit Compote