French Toast, Pancakes and Waffles
Lemon Ricotta Pancakes
Ingredients
Servings:
Dry mix:
2 c. flour
¼ c. confectioner’s sugar
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt
Wet mix:
3 eggs
2 c. heavy cream
Zest and juice from 2 lemons
1 tbsp. vanilla
2 c. ricotta
¼ c. confectioners sugar
2 tbsp. lemon curd
Directions
Combine with: ½ c. buttermilk. Batter should be slightly lumpy and thick.
