Raspberry Lemon Ricotta Pancakes

• 1-3/4 cup All-purpose Flour
• 1 Tablespoon Baking Powder
• 3 Tablespoons Granulated Sugar
• 1/4 teaspoons Kosher Salt
• 2 Large Eggs
• 3 drops Lemon Essential Oil (See Note For Substitution)
• 2 Tablespoons Vegetabel Or Canola Oil
• 3/4 cups Ricotta Cheese (Greek Yogurt May Be Substituted)
• 2/3 cups Whole Milk
• 1 teaspoon Vanilla Extract
• 1 cup Frozen Or Fresh Raspberries
• 100% Real Maple Syrup, Butter, Fresh Raspberries, For Topping

1. Note: If you don't have lemon essential oil, you can use the zest of 1 lemon plus 1 teaspoon lemon juice.
2. In a medium bowl, whisk together flour, baking powder, sugar and salt. Set aside.
3. In a large bowl, whisk together eggs, lemon essential oil, oil, ricotta, whole milk and vanilla until combined. Add dry ingredients to wet and stir to combine. Do not over-mix. The pancake batter should be lumpy. Fold in the raspberries.
4. Preheat a griddle or large nonstick skillet over medium heat. Once hot, spray with nonstick canola oil spray and pour 1/4 cup batter onto griddle. Do not overcrowd pan. Work in batches if you must. Cook for 3-4 minutes or until bubbles begin to form. Flip pancakes and cook for an additional 2-3 minutes. Remove from heat and transfer to a plate for serving.
5. Top = pancakes with butter, 100% real maple syrup and fresh raspberries. Enjoy!

allpurpose, baking powder, sugar, ubc, eggs, oil, ricotta cheese, milk, vanilla, raspberries, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/raspberry-lemon-ricotta-pancakes/ (may not work)