Creamy Lemon Ricotta Pancakes

Name: Creamy Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: Pancake mix; Water; Frozen blueberries; 0.67 cup Fresh whole milk ricotta; 2 piece Lemons; 1.5 tbsp Maple syrup; Butter

15 mins prepServes 2

The best pancakes ever made, featuring creamy lemon ricotta in both the batter and a special cream layer, topped with fresh blueberries, lemon zest, and maple syrup.

2 servings

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Instructions

1. Combine your pancake mix and water according to package directions (the original recipe used @partakefoods mix).
2. To the pancake batter, add 1/3 cup ricotta, 1/4 cup lemon juice (from the 2 lemons), lemon zest (from the 2 lemons), and frozen blueberries.
3. Heat butter in a pan over medium heat. Add 1/4 cup amounts of batter for each pancake.
4. Cook one side until golden brown, then flip and cook the other side until golden and cooked through. (This recipe makes 6-7 pancakes).
5. For the cream layer: In a separate bowl, combine 1/3 cup ricotta, 1/8 cup lemon juice, and 1-2 tablespoons of maple syrup.
6. Build your pancake stack by alternating one layer of pancake with one layer of the ricotta lemon cream.
7. Top with additional lemon zest and more maple syrup to taste. Enjoy!

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Creamy Lemon Ricotta Pancakes

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