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Raspberry Lemon Ricotta Pancakes
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Description
Raspberry Lemon Ricotta Pancakes using lemon essential oil are a delicious weekend brunch recipe!
Ingredients
- 1-¾ cup All-purpose Flour
- 1 Tablespoon Baking Powder
- 3 Tablespoons Granulated Sugar
- ¼ teaspoons Kosher Salt
- 2 Large Eggs
- 3 drops Lemon Essential Oil (See Note For Substitution)
- 2 Tablespoons Vegetabel Or Canola Oil
- ¾ cups Ricotta Cheese (Greek Yogurt May Be Substituted)
- ⅔ cups Whole Milk
- 1 teaspoon Vanilla Extract
- 1 cup Frozen Or Fresh Raspberries
- 100% Real Maple Syrup, Butter, Fresh Raspberries, For Topping
Preparation
Note: If you don’t have lemon essential oil, you can use the zest of 1 lemon plus 1 teaspoon lemon juice.
In a medium bowl, whisk together flour, baking powder, sugar and salt. Set aside.
In a large bowl, whisk together eggs, lemon essential oil, oil, ricotta, whole milk and vanilla until combined. Add dry ingredients to wet and stir to combine. Do not over-mix. The pancake batter should be lumpy. Fold in the raspberries.
Preheat a griddle or large nonstick skillet over medium heat. Once hot, spray with nonstick canola oil spray and pour 1/4 cup batter onto griddle. Do not overcrowd pan. Work in batches if you must. Cook for 3–4 minutes or until bubbles begin to form. Flip pancakes and cook for an additional 2–3 minutes. Remove from heat and transfer to a plate for serving.
Top = pancakes with butter, 100% real maple syrup and fresh raspberries. Enjoy!
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