I zested a lemon and added 1/4 c. ricotta (and reduced the milk called for in the mix recipe to compensate). They turned out to be fluffy, light, and perfectly lemony and cheesy. If the rules of SMPX didn't call for a different recipe every week, I would make these again next Sunday. And every Sunday after that until the end of time.
Inspired by a recipe in It's All American Food by David Rosengarten.
*****
We give lemon ricotta pancakes 5/5 stars.
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1 comment:
I cannot wait to try these! They sound so good.
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