Description
Light and fluffy pancakes made with ricotta cheese and fresh lemon juice, perfect for a delightful breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Butter or oil for cooking
Instructions
- Start by preparing your wet ingredients. In a large bowl, mix together the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk these ingredients together until the mixture is smooth.
- Combine your dry ingredients in another bowl. This includes the flour, sugar, baking powder, baking soda, and salt. Make sure to mix them well.
- Add the dry ingredients to the wet ingredients gradually. Stir gently until just combined. Avoid over-mixing, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the skillet to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. You can adjust the size based on your preference.
- Cook the pancakes until bubbles form on the surface, which usually takes about 2-3 minutes.
- Flip the pancakes carefully and cook the other side until it’s golden brown, about another 1-2 minutes.
- Serve warm! Top the pancakes with syrup, fresh fruit, or whipped cream as you like.
Notes
For the best flavor, use fresh lemon juice and high-quality whole-milk ricotta. Fresh berries make great toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: pancakes, lemon, ricotta, breakfast, easy recipe