Fluffy Lemon Ricotta Pancakes

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These lemon ricotta pancakes are easy to make! They're light, a bit creamy, and best served with a side of fresh blueberries or blueberry preserves.

The lemon ricotta pancakes are fluffy, and best when served with a side of fresh blueberries or blueberry preserves.

Ricotta is a creamy white Italian cheese with a sweet flavor and slightly grainy texture. The extra protein from the ricotta certainly makes this breakfast more nutritious.

The extra protein from the ricotta added to the pancake batter certainly makes this breakfast more nutritionally filling.

You will need eggs, sugar, lemon, baking powder, flour, ricotta cheese, and lemon oil or lemon extract.

Zest and juice the lemon. Then add the zest and juice as well as all of the ingredients listed above to high speed blender.

Pulse the blender until a batter forms and ricotta cheese is well blended. It will look smooth and creamy like this!

Heat griddle or non-stick frying pan to medium-low heat. Spray with non-stick oil and place 2 heaping tablespoons (per pancake) of the batter on griddle or pan.

Cook pancakes for approximately 3 minutes on each side, or until pancakes are golden and cooked through.

Serve with fresh blueberries and blueberry preserves. Enjoy!

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