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  • Mary Lawrence

Lemon Ricotta Pancakes

These pancakes are hardy enough to serve for an evening meal! But they also make a very special brunch or breakfast offering.


1 1/2 cups flour

2 T sugar

1 tsp baking soda

1 Tbaking powder

1/4 tsp salt

1 cup milk

2 large eggs

1/2 cup ricotta

1 tsp vanillla

juice of lemon + zest

Whisk together the flour, sugar, baking soda, powder and milk.

In another bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.

Combine the wet ingredients into the dry.

Preheat a skillet over medium heat. Coat with cooking spray or oil and drop about 1/4 cup of batter into the skillet. Once there are bubbles, flip. Cook until golden brown.

Then, of course you must top with our Wicked Blue jam!


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