Description
Light and fluffy Lemon Ricotta Pancakes infused with fresh lemon zest and juice, perfect for a bright and delicious breakfast. These pancakes combine creamy ricotta cheese with classic pancake ingredients for a moist texture and a subtle citrus flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- Zest of 1 lemon
Wet Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 1 large egg
For Cooking
- Butter (for cooking)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the ricotta cheese, milk, fresh lemon juice, and egg until smooth and homogenous.
- Combine Wet and Dry: Gently fold the wet mixture into the dry ingredients until just blended, being careful not to overmix to maintain pancake fluffiness.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter to coat the surface.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes until bubbles form on top and edges look set, then flip and cook the other side until golden brown.
- Serve: Serve the pancakes warm topped with maple syrup and fresh berries for a refreshing breakfast treat.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use fresh lemon juice and zest for the best citrus flavor.
- Adjust milk quantity slightly if batter is too thick or thin to achieve desired consistency.
- Butter can be substituted with oil for dairy-free cooking, but taste will differ slightly.
- Serve immediately for best texture and flavor.
