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Lemon Ricotta Pancakes with Lemon Ricotta Cream
breakfast brunch

Lemon Ricotta Pancakes with Lemon Ricotta Cream

(5.0 Average )
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

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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

Instructions

  • 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.

Nutrition information (per Serving)

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