ZUCCHINI RICOTTA PANCAKES

Zucchini Ricotta Pancakes image

Provided by @MakeItYours

Number Of Ingredients 12

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1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 large egg
1 cup whole milk
1/2 tablespoon unsalted butter (, melted)
1 cup grated zucchini
3/4 cup ricotta cheese
zest of one lemon
unsalted butter (, for the pan and serving)
honey (, for serving, optional)

Steps:

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add in the egg, milk, and butter; whisk until combined and smooth.
Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
Serve hot with a slab of butter and a drizzle of honey. Too good!