Ricotta Lemon Pancakes - MOIST, TENDER, FLUFFY
DIRECTIONS
Whisk Flour, Baking powder, and salt together in medium bowl.
Add ricotta, eggs, milk, lemon zest plus juice, and vanilla and whisk until just combined.
Gently stir vegetable oil.
Heat 1 teaspoon oil in nonstick skillet over medium heat until shimmering,
use paper towels, wipe out oil, leaving thin film on bottom and sides of skillet. Using 1/4 cup measure, gently spread each portion into 4 - inch round.
Cook until edges are set and the first side is deep golden brown, 2 to 3 minutes.
Using thin, wide spatula flip pancakes and continue to cook until the second side is golden brown, 2 to 3 minutes longer.
Serve Pancakes immediately.
Repeat with remaining batter, using remaining oil an needed.
INGREDIENTS
➤ 2 cups original Bisquick Mix; (Pancake and Baking Mix);
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➤ 2 eggs;
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➤ 1 cup milk;
------------------------------------------------➤ 1/3 cup Ricotta Cheese;
------------------------------------------------➤ 2 eggs;
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➤ 2 TSP Baking powder;
------------------------------------------------➤ 2 TBSP vegetable oil;
------------------------------------------------ ➤ 1 teaspoon grated lemon zest plus 4 teaspoon juice;
------------------------------------------------➤ 2-3 TBSP sugar;
------------------------------------------------➤ 1/2 teaspoon salt;
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