Description
Bright, tender pancakes that combine the creaminess of ricotta with the fresh zest of lemon for a delightful breakfast treat.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- Measure out all ingredients and zest one lemon to get about 1 tablespoon of zest. Bring ricotta and milk to room temperature.
- In a bowl, whisk together ricotta, eggs, milk, and lemon zest until mostly smooth. In another bowl, combine flour, sugar, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Let the batter rest for 5–10 minutes.
- Lightly grease the skillet with butter or oil and reduce heat to medium-low if necessary. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook until golden brown, about 1–2 minutes more.
- Serve warm topped with maple syrup, fresh berries, or powdered sugar.
Notes
Use room-temperature ingredients for the best texture. Do not overmix the batter; a few lumps are fine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 120mg