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Lemon Ricotta Zucchini Pancakes

Tanya Schroeder
  • 40 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

flour

3 tbsp

sugar

1 tsp

baking soda

1 cup

shredded zucchini

1 cup

ricotta cheese

2

eggs

1 cup

milk

The zest and juice from one large lemon

1/4 cup

melted butter