Lemon Ricotta Pancakes Recipe
Whip up a batch of these easy and irresistible Lemon Ricotta Pancakes. They're surprisingly simple to make and deliver a delightful balance of tangy and sweet.
Servings: 6
Cost: $5
Equipment
- 1 griddle
Ingredients
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup ricotta cheese
- 2 large eggs
- 1 cup milk
- 1 1/2 tablespoons lemon juice and zest
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter melted
Instructions
- Whisk together the flour, brown sugar, baking powder and salt.
- In a separate smaller bowl, whisk together the ricotta, eggs, milk, vanilla, lemon juice and butter.
- Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth, the lumpier the batter, the fluffier the pancakes.
- Melt the remaining butter over medium high heat in a large skillet.
- Drop 1/4 cup batter onto the skillet to make four separate pancakes.
- Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
- Transfer to a platter and keep warm.
- Repeat with remaining batter.
- Serve the pancakes topped with fresh berries and syrup or powdered sugar.
Nutrition
Calories: 324kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 309mg | Potassium: 776mg | Fiber: 1g | Sugar: 6g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 3mg