Lemon Ricotta Pancakes
- SERVINGS 95
INGREDIENTS
1. 1 bag Pioneer® Western Style Pancake & Waffle Mix
2. 5 Lemons, zested, juiced
3. 12 ½ cups Water (approximately)
4. 5 lbs. Ricotta cheese
5. 1 ½ cups Water
6. Blueberry compote
INSTRUCTIONS
1. Add zest to a mixing bowl. Place lemon juice in a measuring cup. Fill measuring cup with water to obtain a total of 12 ½ cups of liquid. Add to mixing bowl.
2. Add ricotta and pancake mix and whisk until ingredients are evenly hydrated and distributed (can use mixer).
3. Griddle according to package directions. Serving suggestion: For each stack of 3 pancakes, top with 2 oz. compote.
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Lemon Ricotta Pancakes
INGREDIENTS1. 1 bag Pioneer® Western Style Pancake & Waffle Mix INSTRUCTIONS1. Add zest to a mixing bowl. Place lemon juice in a measuring cup. Fill measuring cup with water to obtain a total of 12 ½ cups of liquid. Add to mixing bowl. |
