Lemon Ricotta Pancakes

Ingredients

• 2 cups Galbani® ricotta, divided

• 2 cups pancake mix

• 1 cup milk

• 2 eggs, lightly beaten

• ¼ cup confectioners’ sugar, divided

• 1 lemon, zested

• Maple syrup, as needed

Directions

• In a small bowl mix together 1 cup ricotta and 2 tbsp confectioners sugar, set aside.
• In a large bowl mix pancake mix, milk, 1 cup of the ricotta cheese, and eggs until well blended.
• Pour ¼ cup of batter per pancake onto a preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
• Stack pancakes on a plate, layering a few tablespoons of reserved ricotta mixture in between each pancake. Sprinkle pancakes with lemon zest and reserved confectioners sugar. Drizzle with maple syrup and serve.