Lemon Ricotta Pancakes (Printable Version)
# What You'll Need:
→ Pancake Base
01 -
1 cup ricotta cheese
02 -
2 large eggs
03 -
1/4 cup milk or buttermilk
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon lemon zest
06 -
1 tablespoon lemon juice
→ Dry Ingredients
07 -
1 cup all-purpose flour
08 -
2 tablespoons sugar
09 -
1 tablespoon baking powder
10 -
1/4 teaspoon salt
→ Cooking
11 -
Butter or oil for cooking
# How to Make It:
01 -
In a large bowl, whisk together the ricotta cheese and eggs until smooth and well combined. Stir in the milk, vanilla extract, lemon zest, and lemon juice until fully incorporated.
02 -
In a separate bowl, mix the flour, sugar, baking powder, and salt until evenly distributed.
03 -
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be slightly lumpy to keep the pancakes fluffy.
04 -
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
05 -
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
06 -
Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown.
07 -
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
08 -
Serve warm with maple syrup, fresh berries, or a sprinkle of powdered sugar.
# Handy Tips:
01 -
Buttermilk can be substituted for regular milk to add extra tanginess to the pancakes.
02 -
For best results, avoid overmixing the batter as this will develop gluten and make the pancakes less fluffy.