Lemon Ricotta Pancakes

Lemon Ricotta Pancakes/Waffles

1 1/2 cup flour
3-tablespoons Dickinson’s Lemon Curd
2-teaspoons baking powder
2-teaspoons sea salt

2/3 cup milk (you can use more milk if you want thinner batter)
1-tablespoon Lemon Eureka Extra Virgin Olive Oil, for waffles increase oil to 2 tablespoons
4-tablespoons low fat Ricotta cheeseInstructions:
-Preheat your skillet or waffle iron
-Mix all the dry ingredients together in a bowl and mix using a whisk, ensure all the dry goods are mixed thoroughly.
-Add the wet ingredients, first the milk, then the egg, the Lemon EVOO, the ricotta cheese and then lemon curd. Mix in the wet items as you add them using an electric beater to speed up the process.
-Test your skillet heat by spraying water drops onto skillet, if the water droplets dance on the skillet-YOUR READY!
-Spray the pan with cooking spray or olive oil before pouring batter.
-Look for heat bubbles to appear on the pancake, then flip over and cook for about a minute or so.
-If you use a waffle iron spray both sides with cooking spray to keep batter form sticking!

Note: I use all the batter to make one batch of pancakes. Let them cool before packing for storage.

Add jam, honey, fruit, syrup or whatever excites your tastebuds and ENJOY!

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