Italian

Lemon Ricotta Pancakes from THE CHEW is for Breakfast, Snack.

Lemon Ricotta Pancakes from THE CHEW takes 30 minutes to prepare.

Lemon Ricotta Pancakes from THE CHEW takes 30 minutes to cook.

Lemon Ricotta Pancakes from THE CHEW makes 4 servings.

The ingredients for Lemon Ricotta Pancakes from THE CHEW are:

3 tablespoons leftover lemon curd
1 cup 2% milk
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup part skim ricotta (fat free is awful)
butter for the pan
powdered sugar (to garnish)

Here is how you make Lemon Ricotta Pancakes from THE CHEW:

Microwave lemon curd for 20 seconds if taken from fridge. Add 1/4 cup of the milk and mix until smooth in a large bowl. Stir together with the remaining milk, eggs, sugar and vanilla.Add the dry ingredients to a large bowl and whisk to combine. Stir in the wet mixture trying to avoid lumps. Add the ricotta and whisk to combine.Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden-brown and a few bubbles begin to form. Flip the pancakes and cook until golden-brown and cooked through. Remove pancakes to a sheet pan and keep warm. Repeat with the remaining batter. Garnish with powdered sugar.Serving Size:?Makes 4 servings

The nutritional information for Lemon Ricotta Pancakes from THE CHEW is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.4

• Total Fat: 10.1 g
• Cholesterol: 166.6 mg
• Sodium: 372.1 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 0.8 g
• Protein: 16.7 g

Lemon Ricotta Pancakes from THE CHEW is Italian cuisine.