Lemon Ricotta Pancakes
One of the nice things about this recipe, besides the fact that it’s delicious, is that adding the ricotta adds nutritional value without adding fat. Pancakes are always a hit for breakfast and the flavor and texture of these makes them a real favorite. The batter can also be used to make incredible, light, crispy waffles. Both pancakes and waffles are best eaten right after they’re cooked because they don’t maintain their crispness long after they come out of the pan or off the waffle iron. These pancakes are unbelievably good served as they are, but if you want a topping we recommend serving them with maple syrup or lemon marmalade. Fresh strawberries also complement the lemon flavor.