Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!