Lemon Ricotta Pancakes

Light and fluffy with a fresh lemony taste. Perfect for a weekend brunch!

1 1/2 cups flour

3 1/2 Tbsp sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 cup ricotta cheese

3 eggs

1 tsp vanilla extract

1/4 cup fresh lemon juice

1 Tbsp lemon zest (about 2 lemons)

2 Tbsp butter, melted

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. Create a well in the middle and set aside.

In another large bowl, whisk together the milk, ricotta cheese, eggs and vanilla extract until well blended. Whisk together the lemon juice and zest, then add to milk mixture, along with the melted butter. The lemon juice may cause the milk mixture to curdle a bit, so quickly stir together and then add to the flour mixture and whisk just until combined. The batter may be a bit lumpy. Pour about 1/4 or 1/3 cup of batter onto a greased griddle or skillet over medium heat and cook until bubbles appear on the surface and the bottom is golden brown. Flip and cook until the other side is also golden brown. Serve with berries and maple syrup.

* Adapted from http://www.cookingclassy.com/

Cranberry Lemon Muffins

This recipe doesn't take much time and can probably be altered with different fruit and flavorings if you wanted.

2 cups all-purpose flour

1 cup sugar

3 tsps baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil or unsweetened applesauce

1 tsp lemon extract

1 cup cranberries (I used dried, but you could also use fresh or frozen)

1/3 cup slivered almonds

Combine the dry ingredients in a large bowl. In a smaller bowl, beat the eggs, milk, oil/applesauce and extract. Stir into dry ingredients until moistened. Fold in cranberries.

Fill paper-lined muffin cups 2/3 full; sprinkle with almonds and a few cranberries. Bake at 400 degrees for 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Makes about 16 muffins.

Lemon Cookies

This was a new recipe that I tried. I love lemon, and they sounded delicious. I was right! So good!

3/4 cup butter, softened
2/3 cup icing sugar
1/3 cup sugar
1 egg
zest and juice of 1 lemon
1 tsp coconut extract (or almond)
2 cups flour
1 1/4 tsp baking powder
lemon spread/jam (kind I used was kind of like a pie filling)

Beat butter and sugars with mixer until light and fluffy. Add egg, lemon zest and juice and coconut (or almond) extract. Beat until combined. Mix in baking powder and flour.

Cover and chill dough in fridge for about 45 minutes.

Shape dough into balls and place on parchment lined baking sheets. Make an indent in each cookie and fill with lemon spread.

Bake at 350 degrees for approximately 17 minutes or until edges are lightly browned.

Cool on rack and sprinkle with icing sugar.

*From Mennonite Girls Can Cook