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.

Serves: Makes 4 servings.
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.

Nutrition information

(Amount per serving)

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