Lemon Ricotta Pancakes with
Lemon Ricotta Cream
Swirl ricotta cheese into Lemon Ricotta Pancakes to make them light and fluffy. Add pure lemon extract for lemon flavor without tartness.
Prep: 10 min | Cook: 12 min | Yield: 4 servings
Ingredients
- 2 cups pancake mix
- 1 cup milk
- 1 (15 ounce) container ricotta cheese, divided
- 2 eggs, lightly beaten
- 1 teaspoon McCormick® Pure Lemon Extract, divided
- 1/4 cup confectioners’ sugar
Instructions
- Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.
- Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
- For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended.
- Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.
Notes
Serve pancakes with fresh or dried fruit, such as strawberries or assorted berries, currants or cranberries.
Nutrition
Per serving: Total Calories: 491 Sodium: 1295mg Fat: 15g Carbohydrates: 64g Cholesterol: 132mg Protein: 25g Fiber: 2g
Attribution
Recipe and photo used with permission from:
McCormick
