Lemon Ricotta Pancake Batter (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 eggs (beaten) 1 cup ricotta cheese 1/2 cup milk 1 tablespoon sugar 1/2 teaspoon finely shredded lemon peel 1 teaspoon lemon juice

Instructions

In a large bowl, stir together flour, baking powder, salt and nutmeg. Set aside.
In medium bowl, stir together eggs and ricotta. Stir in milk, sugar, lemon peel and lemon juice. Add to flour mixture all at once and stir till well blended. For each pancake, pour 1/3 cup batter on a hot, lightly greased griddle (add more milk if you desire it thinner) and spread to a 5-inch circle. Cook 1 1/2 to 2 minutes per side. Makes 8 to 10 pancakes.

Serving Size

Makes 8 to 10 pancakes.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .