Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Greer spent many Saturday mornings growing up eating cloud cakes with her dad at the Dream Café, and this recipe is based on those pancakes.  We still enjoy going to the Dream Café occasionally, but these are great for a lazy Saturday breakfast with a big mug of coffee.  These are really quick to make, and makes plenty for the two of us.  Makes 8-10 pancakes.  

Ingredients:

1 c flour
1 teaspoon baking soda
½ teaspoon salt
1 egg, beaten
1 c milk
Zest of 1 lemon
1/3 c ricotta cheese
2 teaspoons fresh dill, finely chopped

Directions:

Mix flour, baking soda, salt, egg, lemon zest and dill together until batter is smooth.  Fold in ricotta cheese.  Pour ¼ cup batter onto a heated skillet and cook until golden brown, flip once.

Cost:

1 egg $0.20
1 c milk $0.75
Zest of 1 lemon $0.33
1/3 c ricotta cheese $1.98
2 teaspoons fresh dill, finely chopped $0.15
On hand (flour, baking soda, salt): $0.50
Total: $3.91
Per Pancake: $0.39-$0.49

These really don’t keep very well, so eat up.