Friday, June 30, 2017

Lemon Ricotta Pancakes

I found this recipe on - she's got some cute stuff on there. Besides more fix approved recipes, her focus is really cute planning printables and products to get you excited to plan and track.

I am always craving the lemon ricotta pancakes at the Wildfire Grill in Eden Prairie where we had has Delta Zeta luncheons, so when I saw this, I pounced on it.  I basically used the recipe on her page, but have tweaked it here as I would change just a couple of directions. This is a double batch because #hellomealprep and #nodishestomorrow

"Mom can we have these everyday?" 

My kids loved them, but we all wanted them to be a little bit more lemony. I also would like them to be a little lighter. Mine were on the dense side, but still delicious.  Marshall is the pancake maker in the family so I've got some practicing and revising to do.

Makes about 24 medium pancakes/12 servings

Prep Time: 20 minutes (15 includes zesting and squeezing the lemons... ok maybe only 10 minutes)
Cook Time: 20 minutes (About 2 minutes per cake so get a big griddle and it will be faster.  It took about an hour for me, but I had to shut off the stove at least twice to attend to needy children.)

Containers per serving: 1 Red, 1 Yellow, 1 Purple (for the strawberries)

  • 2 C ground oats (2 1/2 C rolled oats) - Gluten free if you need them to be!
  • 2 C ricotta
  • 2 C Greek yogurt
  • 4 large egg whites
  • 1 tsp baking soda
  • 4+ Tbsp fresh lemon juice (2-3 lemons)
  • 1 Tbsp honey
  • 4+ tsp lemon zest (2-3 lemons)
  • Sliced strawberries and pure maple syrup for topping

  1. Add ricotta cheese, yogurt, egg whites, baking soda, lemon juice, honey and lemon zest.
  2. Blend until mixed well.
  3. Heat pan to medium. 
  4. Pour batter into desired size pancake.
  5. Flip when bubbles form in the center and the edges are dry.
  6. Repeat until batter is gone!
  7. Top with strawberries and a little maple syrup
Ooooh, I wonder about a lemon ricotta topping????? 

Enjoy! We sure did!!

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