Raspberry Lemon Ricotta Pancakes

Raspberry Lemon Ricotta Pancakes

These fluffy Raspberry Lemon Ricotta Pancakes uses edible lemon essential oils for a thick, tender, lemony pancake. They're fruity with the addition of bright raspberries, and creamy thanks to ricotta cheese. These pancakes are so sweet they almost feel like you're eating dessert for breakfast! Because these raspberry and lemon pancakes are so delicious and pretty, they'd make a pretty special breakfast in bed on Mother's Day. They're seriously just bursting with springtime flavors!

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 2-3 drops lemon essential oil (zest from 1 lemon + 1 teaspoon of lemon juice may be substituted)
  • 2 tablespoons vegetable or canola oil
  • 2/3 cup ricotta cheese (Greek yogurt may be substituted)
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen or fresh raspberries
  • 100% real maple syrup, butter, fresh raspberries (for topping)
Read the whole recipe on Cooking and Beer