Description
Fluffy pancakes infused with the bright flavors of lemon and creamy ricotta, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/4 cup milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together the ricotta cheese, milk, eggs, granulated sugar, lemon zest, and lemon juice until smooth.
- In another bowl, mix the flour, baking powder, and salt until combined.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Heat a non-stick skillet over medium heat and add a pat of butter or drizzle of oil.
- Pour a ladleful of batter onto the skillet, cooking until bubbles form (about 2 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes).
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm, drizzled with syrup or topped with fresh fruits.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based milk.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg