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Lemon Ricotta Pancakes
Ingredients
  • 1 ½ cups (214g) all-purpose flour (scoop and level to measure)
  • 3 ½ Tbsp (46g) granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup (236ml) milk
  • ¾ cup (180g) ricotta (low-fat or whole)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 to 2 Tbsp lemon zest (depending on how lemony you want them)
  • ¼ cup (60ml) fresh lemon juice
  • 1 Tbsp (14g) butter, melted
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