lemon ricotta pancakes with lemon ricotta cream

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.
10m
PREP TIME
12m
COOK TIME
491
CALORIES
6
INGREDIENTS

Servings: 4

Ingredients

  • 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

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.

GET FLAVOR MAKER

Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

/OneWeb Article List/Featured Article List - 3 Column Carousel/Scriban(38,98) : error : Object `article_item` is null. Cannot access member: article_item.Title

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner