Description
Fluffy pancakes infused with lemon zest and creamy ricotta, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together ricotta cheese, eggs, milk, lemon zest, and lemon juice until well blended.
- In another bowl, mix the flour, sugar, baking powder, and salt.
- Gradually combine the dry ingredients into the wet mixture until just combined.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour a ladleful of batter into the skillet and cook until bubbles form, about 2-3 minutes.
- Flip the pancake and cook until golden brown, another 2-3 minutes.
- Serve warm with maple syrup, fresh berries, or yogurt.
Notes
Tip: Make the batter the night before for an easy morning preparation. Customize with blueberries or nuts if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 130mg