Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Ingredients: 2 cups Galbani® ricotta, divided; 2 cups pancake mix; 1 cup milk; 2 eggs, lightly beaten; ¼ cup confectioners’ sugar, divided; 1 lemon, zested; Maple syrup, as needed

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These lemon ricotta pancakes combine Galbani® Ricotta with lemon zest and maple syrup in a stacked breakfast dish. The ricotta creates light, fluffy pancakes, while the sweetened ricotta filling adds creamy layers between each stack. Finished with lemon zest, confectioners’ sugar, and maple syrup, they make a delightful addition to breakfast or brunch.

Ingredients

2 cups Galbani® ricotta, divided
2 cups pancake mix
1 cup milk
2 eggs, lightly beaten
¼ cup confectioners’ sugar, divided
1 lemon, zested
Maple syrup, as needed

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Directions

In a small bowl mix together 1 cup ricotta and 2 tbsp confectioners sugar, set aside.

In a large bowl mix pancake mix, milk, 1 cup of the ricotta cheese, and eggs until well blended.

Pour ¼ cup of batter per pancake onto a preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

Stack pancakes on a plate, layering a few tablespoons of reserved ricotta mixture in between each pancake. Sprinkle pancakes with lemon zest and reserved confectioners sugar. Drizzle with maple syrup and serve.

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