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Lemon Ricotta Pancakes with Lemon Ricotta Cream

Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.

Ingredients
Serves:
Directions
10 mins Prep time 12 mins Cook time
10 mins Prep time
12 mins Cook time
  • Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.

  • Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

  • For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended. Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.

Cooking tip

Serving Suggestion: Serve pancakes with fresh or dried fruit, such as strawberries or assorted berries, currants or cranberries.

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Nutrition information

(Amount per serving)

  • Calories: 491Cholesterol: 132mg
  • Sodium: 1295mgProtein: 25g
  • Total Fat: 15gFiber: 2g
  • Carbohydrate: 64g

Ratings & Reviews: 1

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Comments

  • Kristen on 04/06/2013

    Good lemmony tast...Adding the Ricotta cheese to the batter makes the pancake light and fluffy...Would make again!

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