Lemon Ricotta Pancakes
Fluffy Lemon Ricotta Pancakes with a Zesty Twist
Ingredients:
1 cup ricotta cheese
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Butter or oil for cooking
Directions:
In a large mixing bowl, combine the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk until smooth and well combined.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 4 servings
