Homemade Ricotta Pancakes
Ricotta cheese gives these fruit filled pancakes an unforgettable flavor. With cranberries, raisins, lemon zest and chopped walnuts, it is jam packed. You won't even need syrup. Make Homemade Ricotta Pancakes, and make your breakfast recipes your best recipes in your collection.
- 1/2 cup all purpose flour
- 1 teaspoon lemon zest
- 1/2 cup roughly chopped walnuts
- 1 teaspoon baking powder
- 1/3 cup dry cranberries
- 1/3 cup raisins
- 1 pound ricotta cheese
- 1 teaspoon lemon juice
- 3 tablespoons sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 cup extra virgin coconut oil or butter
In one bowl mix well: flour, lemon zest, chopped walnuts, dry cranberries, raisins and baking powder.
In another bowl mix well: ricotta cheese, lemon juice, sugar, eggs and vanilla extract.
Add dry ingredients into wet ingredients and mix everything well.
Preheat skillet with 1 tablespoon oil to medium high heat.
Fry even sized pancakes for 2 minutes per side or until golden brown.
When you fry in batches add oil in between the batches.
Serve with natural maple syrup and enjoy!
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