Breakfast for 12

Lemon Ricotta Pancakes with eggs

Name: Lemon Ricotta Pancakes with eggs
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp granulated sugar; 1 tsp fine sea salt; 1/2 tsp ground cinnamon (optional); 1/4 scant tsp ground nutmeg; 1 small lemon (optional); 2 large eggs; 1 cup whole milk; 1 tsp pure vanilla extract; 1 tbsp neutral oil; to taste unsalted butter (optional)

Fluffy lemon ricotta pancakes combine a lightly spiced batter with milk, eggs, and vanilla before cooking in a skillet.

Typical price

$0.75for 4 servings

$0.19 per serving$0.75 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: nospoonnecessary.com

25 minstart to table
Easydifficulty
12servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Lunches

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Milk$0.04/oz typical	8.5 oz	$0.34Typical price
Total for the servings shown		$2.24

Pantry staples you likely have

FlourBaking powder and sodaSugar and brown sugarSalt and pepperDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp granulated sugar
1 tsp fine sea salt
1/2 tsp ground cinnamon (optional)
1/4 scant tsp ground nutmeg
1 small lemon (optional)
2 large eggs
1 cup whole milk
1 tsp pure vanilla extract
1 tbsp neutral oil
to taste unsalted butter (optional)

Steps

Whisk the flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg in a large bowl.
Whisk the eggs, milk, vanilla, ricotta, oil, and lemon zest in a second bowl.
Stir the wet mixture into the dry mixture until just combined, then rest the batter for 5 minutes.
Heat a lightly oiled 12-inch skillet over medium heat and cook 1/4-cup portions for 2 to 3 minutes per side.
Serve the pancakes when golden and cooked through, repeating with the remaining batter for about 20 minutes.