Lemon Ricotta Pancakes with Blackberry Syrup
These ricotta pancakes are light and fluffy, tangy and fruity, and better for you than traditional ricotta pancakes !
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbythegram.com.
Cooking tools:
- Sifter
- Microplane
- Potato masher
- Griddle
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Fork
- Colander
- Airtight container
- Refrigerator
- Plate
Ingredients
- 1 ½ cups All Purpose Flour
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- ½ tsp salt
- 1 cup milk (I used 2%)
- 1/2 cup ricotta (I used low fat)
- 2 eggs
- 1 tsp vanilla
- 3 Tbs fresh lemon juice
- 2 Tbs fresh lemon zest
- Oil spray for cooking
- 2 cups fresh blackberries
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 cup water
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