Zucchini-Ricotta Pancakes
Zucchini for breakfast! These light and lemony, delicate pancakes get their tender moistness from ricotta cheese and shredded zucchini. If you have never tried ricotta in your pancakes, you must!
Ingredients
- 1 cup shredded zucchini about 1 medium
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 cup ricotta cheese
- 2/3 cup milk
- 2 eggs
- 1 1/2 Tbsp. sugar
- Grated zest and juice of 1 lemon
- Butter for serving
- Maple syrup for serving
Instructions
- Preheat the oven to 200°F. Dry the zucchini by spreading it out on a clean dish towel and rolling it up to gently press out excess moisture.
- Whisk the flour, baking powder, salt and nutmeg together in a small bowl until thoroughly combined, at least 30 seconds. Whisk the ricotta, milk, eggs, sugar, and lemon zest and juice in a medium bowl. Fold the flour mixture into the ricotta mixture, scraping the bottom of the bowl to incorporate all the flour. Fold in the zucchini.
- Heat a large nonstick griddle or skillet over medium-low heat. The griddle is ready to cook when a few water droplets scattered on the hot surface dance and evaporate quickly.
- For each pancake, use about 1/4 cup batter. Cook the first side until bubbles form on the surface and the edges start to look dry, about 3 minutes. Turn the pancakes, then continue cooking until nicely browned not the underside, about 2 minutes. Move to a platter and transfer to the oven to keep warm while cooking the remaining pancakes. Serve warm with butter and maple syrup.
Notes
Makes 12 4-inch pancakes
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