Yummy Lemon Pancakes

We've been playing around with breakfast recipes and when I saw the words "lemon" and "pancakes" together, I knew I had to try it.  I found two different recipes on the great blog www.twopeasandtheir pod.com.  So I made them both and came up with my own version which is kind of a combination of the two.  These are so yummy and spring tasting!

Lemon Pancakes

1 1/4 cups all-purpose flour
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ricotta or cottage cheese (this is the secret ingredient that makes them amazing!)
2 eggs
1/2 cup fresh lemon juice (I used 2 lemons)
2 tsp (or as much as you want) grated lemon zest
1 Tbs canola oil
1/2 cup milk

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together cheese, eggs, lemon juice, lemon zest, oil and milk.  Gently fold this mixture into the dry ingredients until flour disappears.  Don't overmix - the batter will be thick.  Let batter sit for 10-15 minutes.

Cook as you would any other pancake.  These take a bit longer to cook than regular pancakes.  I like to cook them on low heat so they get done in the middle, but not burn on the outsides.

Serve these with fresh strawberries tossed with a little lemon juice and zest.  Or with a nice blueberry topping.  I'm including a blueberry topping recipe from the same blog.

Blueberry Topping


1 1/2 Tbs fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2-3 Tbs sugar
2 Tbs water

Combine the lemon juice and cornstarch in a small bowl.  In a medium saucepan, combine the blueberries, sugar, and water.  Bring to a boil over hight heat.  Reduce to a simmer and stir in the lemon juice/cornstarch mixture.  Stir until the sauce thickens slightly.  Cover to keep warm.