Skip to main content

Sorghum Lemon Ricotta Pancakes

https://www.sorghumcheckoff.com/recipes/sorghum-lemon-ricotta-pancakes/

Prep Time

15 Minutes

Make Time

15 Minutes

Yield

6 servings

Sorghum Form

Light and fluffy sorghum pancakes with tangy lemon and creamy ricotta for a bright, fresh start to any day.

Ingredients

  • 2 cups whole grain sorghum flour
  • 3 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 4 tbsp neutral oil
  • 1 tbsp sugar
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 cup milk
  • 1/2 cup ricotta

Instructions

  1. In a large bowl, whisk together the sorghum flour, baking powder and a pinch of salt.
  2. In a separate bowl, beat the eggs, then whisk in the oil, sugar, lemon juice, lemon zest, milk and ricotta until smooth and well combined.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix. The batter will be slightly thick.
  4. Let it rest for 5 – 10 minutes for flavors to fully develop.
  5. Meanwhile, preheat a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter. Scoop about 1/4 cup of batter per pancake onto the hot surface and cook for 2 – 3 minutes on each side, or until golden brown and cooked through.
  6. Serve warm with sorghum syrup, fresh berries, a dollop of ricotta or your favorite toppings.

Related Recipes