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Breakfast Food & Drink Recipes Seasonal

Lemon Ricotta Pancakes




I picked up this recipes while my husband and I were vacationing in Hawaii, from a dear friend.


This pancake recipe takes your everyday, instant pancake batter, to a whole new level. By simply adding lemon zest and ricotta cheese, you will create a light, fluffy and delicious breakfast that you might expect to find at a 4 or 5 star restaurant. Sure to please any crowd!

Ingredients:

1/2 cup ricotta cheese
Zest of 1 lemon
Pancake box mix such as Aunt Jemima
1 egg
3/4 cup milk
1 tablespoon oil
1/2 teaspoon vanilla extract
Non stick cooking spray

Directions:

STEP 1. Follow directions on the back of pancake mix.

STEP 2. Then add your lemon zest and ricotta cheese fold in so lumps of ricotta cheese is still visible

STEP 3. Pour by slightly less than 1/4 cupfuls onto hot greased griddle.

STEP 4. Cook until bubbles break on surface. Turn: cook until golden. 10 pancakes

Today’s recipe is provided by: Shquita. Shquita, pronounced (sha- kee- ta) currently resides in Las Vegas Nevada with her husband and 2 dogs. Shquita’s interest in cooking began in Las Vegas about 5 years ago. This hobby quickly turned to passion. She is also a proud “pet parent” and enjoys cooking for her beloved dachshunds, Roscoe and Rusty.

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1 COMMENT

  • tracey whale

    love them love them just like pancakes we got in very expensive bed and breakfast in cape may. so easy to make. thanks for the recipe. a real keeper

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