Lemon Ricotta Pancakes
Taco night is such a family dinner winner for a few reasons. One, it’s highly adaptable depending on how you want to make your own taco. Two, it’s wrapped in a delicious tortilla. Three, it is a complete no brainer to make, requiring no complicated steps or ingredients. Quesadillas are similarly loved in our family, but as soon as our numbers swelled past 4 family members it became a hassle to cook them all and keep them warm until dinnertime. No thanks! Enter the taco-dilla. Made on a sheet pan, still crispy and melty in the best way, but made in a fraction of the time. My new favorite dinner winner has arrived.
Ingredients:
Makes 6 servings
1 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoon salt
1 cup ricotta
1 egg
½ cup milk
½ cup yogurt
1 teaspoon vanilla
lemon zest and juice
butter for cooking
Directions:
In a large bowl, mix the ricotta with the egg, lemon zest, vanilla, and sugar and whisk together. Add the milk and yogurt and give it another good whisk. Sift in the flour, baking powder, and soda. Add the salt and give it a stir just until combined. Heat a wide pan or griddle and run just a bit of butter over top. Use a little tablespoon scoop to make little silver dollar pancakes. Let it cook until set on one side and flip to cook on the other side. Serve it with whatever toppings you love!
