When life gives you lemons… make pancakes!

As you read this post (depending on the time), I am either jumping headlong into my first outdoor triathlon or recovering from it. Either way, I’m sure I’m wishing I was eating these pancakes. These pancakes are the absolute best I’ve ever had.  And based on the number of pancake recipes you’ve seen throughout this blog, I think you understand how many times I’ve played around with the basic pancake recipe.

I will add a little note here: although my pancakes are really brightly colored, yours may not turn out that way. If you are using farm-fresh eggs, they’ll be bright. If your eggs are the run-of-the-mill grocery eggs, those yolks aren’t as bright. There are a lot of eggs in this recipe!

Lemon Ricotta Pancakes

  • 5 eggs
  • 16 oz. ricotta cheese
  • 1 1/2 Tbsp sugar
  • 1 Tbsp Lemon flavoring
  • zest of 1 lemon
  • 1 cup flour
  • 1/4 -1/2 cup milk

Whisk together the eggs, ricotta, sugar, lemon flavoring and zest.  You’ll have a very yellow batter at this point. Mix in half of the flour and thin out with milk. Then, add in the rest of the flour and milk until you have a smooth, pourable consistency. Cook the pancakes on a skillet and serve hot.

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