I do love to experiment with pancakes and since ricotta and lemon work so well together, that’s what I put in the recipe this time. It was a refreshing, fairly healthy breakfast.
Ingredients:
3 tbsp butter
½ cup flour
1 cup whole-wheat flour (or spelt flour)
2 tbsp sugar
1½ tsp baking powder
2 tsp baking soda
a pinch of salt
1½ cups milk
¼ cup ricotta
zest from 1 lemon
juice from ½ lemon
2 eggs
1 tsp vanilla
oil
agave or honey to serve with it
Instructions:
1. Melt the butter.
2. In a bowl, mix all the dry ingredients together.
3. Add the yogurt, milk, eggs, and vanilla to the butter. Mix well.
4. Warm oil over medium heat in a frying pan.
5. Mix the dry and wet ingredients together, then pour tablespoonfuls into the pan. Brown the pancakes on both sides.
6. Serve with agave or honey.
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