Peanut Butter Banana DCC Pancakes
Adapted from : How Sweet It Is
Servings – About 4
2/3 cup ricotta cheese
2 large eggs, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk (lactaid or almond)
1 lemon, juiced and zested
1/2 teaspoon vanilla extract
2 tablespoons of butter – melted
4 scallions – chopped
Pulse ricotta in food processor until smooth. Make sure to scrape down the sides as needed.
In a large bowl, combine the flour, sugar, baking powder, soda and salt / pepper. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, lemon zest, lemon juice, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined. Fold in the chopped scallions.
Heat a griddle or skillet over medium heat. Add a bit of butter or nonstick spray to the griddle and start pouring out your pancakes. I make my pancakes about medium in size (size of your palm).
Cooking time varies depending on heat, I would suggest about 3-4 minutes on each side.