Lemon-Ricotta Pancakes

Page: www.epicurious.com/recipes/food/views/lemon-ricotta-pancakes-367173

| Course Type: Breakfast/Brunch

(1 review)

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Wonderful pancakes! I made them gluten free using Bob's Red Mill 1 for 1 Baking Flour. The texture is perfect - light, fluffy, moist and tender. I added a little lemon juice to the batter for a little more lemon flavor but the ricotta (which seems more for texture than flavor) would pair well with almost any zest/fruit or spice. I halved this recipe for about 8-9 pancakes. These held together much better than other GF pancake recipes, which often are too delicate to easily flip. I'm thinking banana pancakes next time...

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