Chef ’s Corner Lemon Ricotta Pancakes By Executive Chef, JohnRoss Woodland
Ingredients Dry Ingredients • Flour – 428g • Sugar – 92g • Salt – 5g
Wet Ingredients • 6 Eggs • 1 Lemon (Juice) • 1 Lemon (Zest) • Milk – 472ml • Ricotta – 360g
• Baking Powder – 2 teaspoons • Baking Soda – 2 teaspoons • Cinnamon – 1 teaspoon
• Butter – 28g • Vanilla – 10g
Instructions
1.
Combine all dry ingredients together and sift.
2. Combine all wet ingredients together and mix until smooth.
3. Add dry ingredients to wet ingredients and mix until just combined (do not over mix).
4.
Cook on a skillet until golden brown, light and fluffy.
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5.
Goes well with maple syrup, honey or butter!
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