LEMON CHEESECAKE PANCAKES RECIPES

Steps:

• Place the flour, baking powder and salt into a mixing bowl.
• Stir all of the ingredients together until evenly combined.
• Set aside.
• Pour the buttermilk into another mixing bowl.
• Add the eggs, vanilla and oil into the bowl.
• Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.
• Using a wire whisk, gently stir the ingredients together until evenly combined.
• Add the flour mix into the bowl with the buttermilk and ricotta cheese.
• Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter.
• Do not over-mix the batter.
• Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan.
• Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
• Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up; little air bubbles will start appearing over the top surface of the pancakes.
• Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Steps:

• For the berry-lemon syrup: Combine syrup ingredients in a small saucepan. Heat through, stirring occasionally. Keep warm while preparing pancakes.
• For pancakes preheat the griddle to 325 degrees F.
• Combine ingredients in a medium bowl; stir well until just blended. Do not over stir - this will make the pancakes tough.
• Pour batter by 1/4 cupfuls onto low-medium heat, well-greased griddle. Cook until covered with bubbles and the edges look dry.
• Turn pancakes. Pancakes should only be turned once to retain fluffy consistency.