Sweet Zucchini Ricotta Pancakes Wraisins Walnuts Recipes

ZUCCHINI RICOTTA PANCAKES

Zucchini Ricotta Pancakes image

These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!

Provided by Amy

Time 25m

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 large egg
1 cup whole milk
1/2 tablespoon unsalted butter (, melted)
1 cup grated zucchini
3/4 cup ricotta cheese
zest of one lemon
unsalted butter (, for the pan and serving)
honey (, for serving, optional)

Steps:

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add in the egg, milk, and butter; whisk until combined and smooth.
Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
Serve hot with a slab of butter and a drizzle of honey. Too good!

Nutrition Facts : Calories 204 kcal, Carbohydrate 25 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 255 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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