Light and bright, these lemon ricotta pancakes are just sweet enough to pair with fresh berries. Perfect for Easter weekend but simple enough to make any Saturday morning feel special.
INGREDIENTS
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup ricotta cheese
¾ cup milk
2 eggs
1 teasoon vanilla
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
for the berries
1 cup mixed berries, fresh or frozen
2 Tablespoons sugar
1 Tablespoon water
splash of lemon juice
METHOD
For the berries, combine sugar, berries, and water in a small saucepan over medium heat. Simmer until berries break down, and the sauce thickens slightly, then add a splash of lemon juice. Set aside, keep warm.
For the pancakes, whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk ricotta, milk, eggs, vanilla, lemon juice, and lemon zest until smooth. Fold wet ingredients into dry ingredients until just combined.
Heat a lightly buttered skillet over medium heat. Pour batter onto skillet to the desired size and cook until bubbles form and edges set. Flip and cook until golden. Serve pancakes warm with berries spooned over the top.
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