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Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.
2 cups pancake mix
1 cup milk
1 container (15 ounces) ricotta cheese, divided
2 eggs, lightly beaten
1 teaspoon McCormick® Pure Lemon Extract , divided
1/4 cup confectioners’ sugar
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.
Serving Suggestion: Serve pancakes with fresh or dried fruit, such as strawberries or assorted berries, currants or cranberries.
(Amount per serving)
Good lemmony tast...Adding the Ricotta cheese to the batter makes the pancake light and fluffy...Would make again!
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