Sunday, September 11, 2016

Lemon Ricotta Flaxseed Pancakes

Sundays are meant for pancakes. And crossword puzzles and Netflix. But more importantly, pancakes. These lemon ricotta flaxseed pancakes are delicious and a nice change to the bisquik style pancakes. They are creamy with a subtle lemon flavor. I made a double batch so I could have extra batter for the next day. They're so good. And with the healthy addition of flaxseed for fiber and omega 3s- it's definitely (slightly) more healthy than a regular ol' pancake. Try it this weekend! 

Lemon Ricotta Flaxseed Pancakes 

1 1/4 cup whole milk ricotta 
2 eggs
1/2 cup milk 

1/4 cup plus 1 tbs fresh lemon juice 
Zest of 1 lemon (approx 1 tsp) 

1 1/4 cup ap flour
1/4 cup ground flaxseed 
3 tbs sugar 
3 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp lemon extract (or vanilla if you prefer) 
Canola oil spray 

2 medium bowls
Measuring cups/spoons 
Ladle or ice cream scoop or pitcher 
Microplane or zester
Nonstick pan
Spatula (wide one) 

In first bowl add your ricotta, eggs, lemon extract, milk, lemon juice and lemon zest. Whisk well. 

In second bowl add your dry ingredients: flour, sugar, flaxseed, baking powder, baking soda, and salt. Mix well. Pour into the wet ingredient bowl. Combine both until just incorporated. Don't over mix. 

Warm the nonstick pan to medium heat. If you're using a pitcher to pour batter- move batter into that. Otherwise get your ladle or ice cream scoop ready. Spray pan with canola oil. Pour about 1/3 cup of batter into the center of the pan. Allow it to spread naturely. Once it bubbles throughout the whole pancake (not just the edges)- it's time to flip. Gently flip over using your wide spatula. Each side should take a couple minutes to cook. 

Remove to a warmed oven to serve them all at once or begin eating right away- which is what I did. I almost didn't get a photo! Best part is you can make this batter the night before and have it ready to go the next morning. Makes weekend mornings a real treat! Enjoy!! Xo

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