Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.
10m
PREP TIME
12m
COOK TIME
491
CALORIES
6
INGREDIENTS
Ingredients 4 Servings
- 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
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
TIPS AND TRICKS
Serving Suggestion: Serve pancakes with fresh or dried fruit, such as strawberries or assorted berries, currants or cranberries.
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