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Mix up your usual pancake recipe with this one. It goes wonderfully with homemade whipped cream!
In a large bowl, sift together the dry ingredients. In a separate bowl, thoroughly mix together the ricotta, milk, egg, butter and lemon juice. Add the wet ingredients to the dry, taking care to not overmix. Some lumps in the batter are ok.
Heat a skillet over medium heat to the point where you can hold your hand 6 inches off the skillet for 6 seconds without being uncomfortable. Grease the skillet with cooking spray or butter. Scoop about 1/3 of a cup of batter onto the skillet and cook 2 minutes each side, until lightly golden brown. You’ll know when to flip the first time once you see a few bubbles forming in the center of each pancake. If the first few pancakes come out too dark, turn down the heat and wait a few minutes before continuing cooking the rest of the pancakes.
Store in a warm oven on a cookie sheet while you cook the rest of the pancakes. Serve warm with whipped cream, butter, and maple syrup.
Recipe adapted from Taste.com.au.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!