Lemon Ricotta Pancakes with Raspberry Butter
If you are looking for a way to spice up your usual pancake routine, try these lemon ricotta pancakes with raspberry butter. The sweet raspberry butter and tart lemon pancakes complement one another perfectly and the addition of ricotta adds a great texture to the pancakes.
Ingredients
- 1 cup Raspberries, Frozen
- ½ cups Honey
- ½ cups Butter
- ¼ teaspoons Vanilla Extract
- 1 cup Flour, All-Purpose
- 1 teaspoon Baking Powder
- ⅔ cups Milk
- ¾ cups Ricotta Cheese
- 3 individual beat Egg
- 1 tablespoon juice Lemon
- 1 teaspoon zest Lemon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside.
- In a large bowl, combine flour and baking powder.
- In a medium bowl, combine milk, ricotta cheese, eggs, lemon juice, and lemon zest.
- Add wet ingredients to dry ingredients and stir just until combined.
- Spray a griddle with cooking spray and heat over medium heat.
- Pour pancake batter into pan, forming 5 inch pancakes
- When bubbles begin to appear, flip pancake, and cook the other side.
- Repeat with remaining pancake batter.
- Serve pancakes topped with raspberry butter.