Every once in a while we wake up in time for breakfast Sunday before church. This morning I was inspired by Giada and a breakfast one of my friends once mentioned she had. The ricotta made the pancakes very light and fluffy. I didn't have perfect measurements and didn't taste the lemon as much as I wished but they were still great. I think you could add some lemon zest for more flavor. This recipe made 5 average pancakes for me and Cor.
1 cup bisquick
1/2 cup milk
1 egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup ricotta
sugar
maple syrup
Mix first five ingredients together then fold in ricotta leaving batter a little lumpy. Cook pancakes on a griddle with butter. Sprinkle pancakes with sugar right before flipping the first time. Serve with maple syrup.
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