With creamy ricotta and bright specs of lemon zest folded into the batter, these lemon ricotta pancakes are the perfect weekend breakfast.
We have a New Year’s resolution in my house: spend less money and produce less waste. And what better way to do that than by making sure you consume each and every piece of food in your fridge? It’s actually a resolution that I have done my best to practice for my whole life. I speak about it often on here; my dad has always been a firm believer in eating pretty much anything that’s edible, and using each and every part of an ingredient. That’s how recipes like this panettone French toast and these kitchen sink scrambled eggs were born. So when we found ourselves with an extra tub of ricotta cheese left over from Christmas (since we always do lasagna for Christmas) we knew we had to use it somehow, and I came up with these lemon ricotta pancakes.
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