Lemon Ricotta Pancakes with Lemon Ricotta Cream

Name: Lemon Ricotta Pancakes with Lemon Ricotta Cream
Prep time: 10 min
Cook time: 12 min
Yield: 4
Cuisine: Italian,
Ingredients: 2 cups pancake mix; 1 cup milk; 1 container (15 ounces) ricotta cheese divided; 2 eggs lightly beaten; 1 tsp McCormick® Pure Lemon Extract divided; 1/4 cup confectioners’ sugar

Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.

10m

PREP TIME

12m

COOK TIME

491

CALORIES

6

INGREDIENTS

Servings: 4

Ingredients

Step 1
2 cups pancake mix
1 cup milk
1 container (15 ounces) ricotta cheese, divided
2 eggs, lightly beaten
1 teaspoon McCormick® Pure Lemon Extract, divided
1/4 cup confectioners’ sugar

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.