Lemon Ricotta Pancakes

Ingredients

• All-purpose flour

  pantry
  2.4 cup

  $0.12
• Ricotta

  dairy
  1.5 cup

  $1.50
• Whole milk

  dairy
  1.8 cup

  $0.72
• Large eggs

  dairy
  3 egg

  $1.05
• Lemon

  produce
  1.5 lemon

  $0.90
• Sugar

  pantry
  6 tbsp

  $0.30
• Baking powder

  spices
  3 tsp

  $0.15
• Mixed berries

  produce
  2.4 cup

  $3.60
• Butter

  dairy
  6 tbsp

  $1.20
• Powdered sugar

  pantry
  6 tsp

  $0.30

Instructions

1. 1

   Whisk dry ingredients. Whisk ricotta, milk, eggs, lemon zest.

2. 2

   Combine wet and dry until just mixed.

3. 3

   Simmer berries with sugar and lemon juice for compote, 8 min.

4. 4

   Cook pancakes in butter on griddle, flip when bubbles set.

5. 5

   Stack, top with compote, dust with sugar.

Prep Timeline

Firehouse Notes

• Don't overmix — ricotta keeps them tender.
• Compote holds in fridge a week.