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Meat Free Friday: Lemon Ricotta Pancakes

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1 cup flour

1/2 tsp. baking powder

1/4 tsp baking soda

2 T. sugar

1/2 tsp. salt

Zest from 1 lemon (I used 2 small Meyer lemons instead)

1/2 cup buttermilk

1 cup ricotta, drained (put on a plate with 3 thicknesses of paper towels underneath, then cover with plastic wrap and let it sit for half an hour to drain prior to using)

2 T. butter, melted and allowed to cool slightly

2 large eggs

1/2 tsp. vanilla

Oil for the skillet

Instructions:  Whisk the dry ingredients (including the zest) together.  In a separate bowl, whisk the wet ingredients together and then add the dry to the wet.  Whisk until moistened but there should still be lumps in it.  Don’t overmix.  Heat 1/2 to 1 tsp oil in skillet over medium high heat; reduce heat to medium and using a paper towel, wipe out the excess oil.  Cook as with normal pancakes (looking for bubbles on the first side before flipping) , using 1/4 cup of batter for each.  They typically take about 2-3 minutes on each side. 


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