Thursday, June 13, 2013

The Breakfast Project

Leftover ricotta calls for ricotta pancakes... Next time, I will be making Ricotta Cheesecake, OMG, it sounds amazing... But for now, let's tackle the task at hand: Ricotta and lemon pancakes made even better with a yogurt topping:

Ingredients for the batter (Recipe from here)

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle

Ingredients for the topping (Recipe from here)

1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey


  1. Preheat a nonstick griddle.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
  6. Repeat until no batter remains.
  7. Mix the yogurt with lemon juice and honey.
  8. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.

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