1 cup of whole milk
5 TB butter, plus more for coating the cooking pan
2 TB granulated white sugar
2 cups of store bought pancake mix
3 large eggs beaten
1 TB of finely grated fresh lemon zest
1/2 tsp of vanilla extract
3/4 cup of whole milk ricotta
1. Heat milk in saucepan and melt butter in milk over medium-low heat. Add sugar, stirring to dissolve. Allow mixture to cool to lukewarm.
2.Mix milk mixture into pancake mix. Add beaten eggs, lemon zest and vanilla extract. Gently fold in ricotta cheese. The batter should be somewhat lumpy.
3. Heat skillet over medium heat. Lightly coat with butter. Scoop 1/4 cup or 1/2 cup (for larger pancakes) batter into the pan to form pancakes. Cook for about 4 minutes on one side, then flip and cook for 2 minutes more on other side. Serve immediately with butter and syrup, or powdered sugar and fruit compote. YIELD: 16 silver dollar or 8 regular sized pancakes.
(Source: Timothy Grayson & The Spokesman Review & google+ photo)
No comments:
Post a Comment