Recipe courtesy of Giada De Laurentiis
Episode: Summer Brunch
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Lemon-Ricotta Pancakes
Total:
45 min
(includes sitting time)
Active:
30 min
Yield:
16 pancakes
Level:
Easy
Total:
45 min
(includes sitting time)
Active:
30 min
Yield:
16 pancakes
Level:
Easy

Ingredients

Directions

In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.

Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.

With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.

This recipe has been updated and may differ from what was originally published or broadcast.

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