Yields
4 servings
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ingredients
1 ½
cup all purpose flour
1
Tbsp granulated sugar
1
Tbsp baking powder
½
tsp salt
½
cup extra-smooth ricotta
1
egg
1 ½
cup milk
¼
cup butter, melted, or, vegetable, oil
tsp finely grated lemon, rind
vegetable oil
¼
cup icing sugar
4
lemon, wedges
½
cup fresh blueberries, or, sliced, strawberries
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directions
Step 1
In large bowl, whisk together flour, sugar, baking powder and salt.
Step 2
Press ricotta through fine sieve into separate large bowl. Whisk in egg, milk, butter and lemon rind; pour over dry ingredients and stir just until moistened (batter may be slightly lumpy).
Step 3
Heat large nonstick skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter per pancake into skillet, spreading with spatula to form 5-inch circles; cook until bottom is golden and bubbles break on top but do not fill in, 1 1/2 to 2 minutes. Turn and cook until golden on bottom, 1 to 2 minutes. Repeat with remaining batter.
Step 4
Transfer to warmed plates. Using small sieve, sprinkle icing sugar over pancakes. Garnish servings with lemon wedge and blueberries.