Recipe courtesy of Giada De Laurentiis
Lemon-Ricotta Pancakes
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- Level: Easy
- Total: 45 min (includes sitting time)
- Active: 30 min
- Yield: 16 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 77
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 96 mg
- Level: Easy
- Total: 45 min (includes sitting time)
- Active: 30 min
- Yield: 16 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 77
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 96 mg
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.
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