Lemon ricotta Pancakes with fresh raspberries and orange infused syrup

Tiempo de preparación: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Tiempo de cocción: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Porciones: 12


  • 3/4 cup whole wheat flour or all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon zested and juiced
  • fresh raspberries for garnish

  1. Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. Using a ladle, for each pancake, pour approximately a ladle full of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  2. For the syrup: Squeeze the orange and blend in a saucepan with a jar of good maple syrup. Stir constantly until blended. Drizzle a few tablespoons of the syrup over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

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