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Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended. Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.
Good lemmony tast...Adding the Ricotta cheese to the batter makes the pancake light and fluffy...Would make again!
Kristen | April 06, 2013