Breakfast for 6

Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 3/4 cup whole milk ricotta cheese; 2 large eggs; 1/4 cup lemon juice; 1 1/2 tbsp lemon zest; 2 tsp vanilla extract; 4 tbsp unsalted butter; 1 recipe blueberry sauce

These tender lemon ricotta pancakes cook in a buttered skillet and finish with blueberry sauce.

$0.40per serving $

35 minstart to table

6servings

American Vegetarian Kid-friendly Budget Breakfasts

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
3/4 cup whole milk ricotta cheese
2 large eggs
1/4 cup lemon juice
1 1/2 tbsp lemon zest
2 tsp vanilla extract
4 tbsp unsalted butter
1 recipe blueberry sauce

Steps

Whisk the flour, sugar, baking powder, and salt in a large bowl.
Whisk the milk, ricotta, eggs, lemon juice, lemon zest, and vanilla in another bowl.
Stir the wet mixture into the dry mixture just until combined, then rest the batter for 10 minutes.
Heat a large skillet over medium heat and melt some butter.
Cook quarter-cup portions for 2 to 3 minutes per side, adding butter between batches.
Top the pancakes with the blueberry sauce and serve warm.

Main ingredient on sale this week? See what to make with eggs on sale.