Delightfully light and irresistibly fluffy pancakes made with creamy ricotta cheese, which gives each bite a rich, velvety texture. Infused with a subtle hint of fresh lemon, these pancakes offer a perfectly balanced combination of sweet and tangy flavors that awaken the palate. Soft and airy on the inside
Lemon Ricotta Pancakes
Course: BreakfastCuisine: AmericanDifficulty: easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
220
kcalTotal time
25
minutesLight and fluffy pancakes made with ricotta cheese and a hint of lemon, offering a creamy texture and fresh, tangy flavor.
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Ingredients
2 cups Plain white flour
.25 cup Brown sugar
1.5 tsp Baking soda
.75 tsp Baking powder
2 Egg
1.5 cups Milk
1 cup Ricotta cheese
1.75 tsp Vanilla extract
.33 cup Lemon juice
3 tbsp Lemon zest
Directions
- In a large bowl, add the flour, sugar, baking soda and baking powder. Mix well to combine.
- In another bowl, whisk together the eggs. Then add the milk, ricotta and vanilla, beating well.
- Add the wet mixture into the dry ingredients, stirring until just combined. Then, fold the lemon juice and zest through the mix until well distributed. Be careful of over mixing the batter.
- Pour pancakes into a hot buttered pan, at the size you want. We used about 1/3 cup for each, and have a large pan so we could cook a few at a time. Don’t try and cook too many though, or they can blend together. Cook for 2-4 minutes on each side, flipping when small bubbles appear on the top.
- Serve with berries, slivered almonds, honey, or your choice of toppings.
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