Lemon ricotta pancakes

Zutaten

1 1/4 cup ricotta cheese, (14-15 oz will work)

3/4 cup low fat buttermilk, (or kefir)

3 large eggs

2 Tbsp granulated sugar

1 1/4 cups all-purpose flour, (5 1/2 oz)

1 Tbsp baking powder

1/4 tsp sea salt

Zest of 1 lemon

Olive oil or coconut oil to cook

Anweisungen

In a large mixing bowl, whisk together eggs and sugar until well blended.

Mix in ricotta cheese, buttermilk and salt and whisk until blended.

In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed