Lemon Ricotta Pancakes for your Valentine…

A few years back, I had the opportunity to work for a really great restaurant in the north metro that eventually opened for Brunch. On that Brunch menu were these amazing Lemon Ricotta Pancakes. Sadly, that restaurant eventually closed and in the last few days I hit up the chef for her recipe. They are light, fluffy & just a bit creamy because of the Ricotta cheese. I most recently made them with a Gluten Free flour mix and they were just as good. The first couple times I made them, I thought using an entire lemon was too much, so I only used half. Don’t be like me…use the whole thing! It really brightens the pancake up! And the day for that matter! I enjoyed these for lunch on a recent cold day where the temp was a brisk -6……so do it!

Lemon Ricotta Pancakes:

~3/4 cup of flour (or substitute your favorite gluten free mix)

~1 tablespoon baking powder

~1/2 teaspoon of nutmeg

~1/4 teaspoon of salt

~1/2 teaspoon of cinnamon

~2 tablespoons of sugar (or substitute honey, agave etc.)

~1 teaspoon of vanilla extract (almond might even be nice!)

~1 cup of Ricotta cheese

~2 eggs

~2/3 cup (+/-) milk

~zest from one lemon

~juice from one lemon

Whisk together (to help incorporate air) the dry ingredients. Mix together wet ingredients. Combine the two and let batter sit while you heat up your pan.

You know the drill…get em’ good and golden, serve warm with syrup, or even #putaneggonit! Fresh fruit is always a welcome side…isn’t this Grapefruit gorgeous!? 🙂