Lemon Ricotta Pancakes (Printable Version)
# What You'll Need:
→ Pancake Batter
01 -
2 cups (240g) all-purpose flour
02 -
1/4 cup (50g) granulated sugar
03 -
1 1/2 teaspoons baking soda
04 -
3/4 teaspoon baking powder
05 -
3/4 teaspoon salt
06 -
2 large eggs, room temperature
07 -
1 1/2 cups (340ml) whole milk
08 -
1 cup (227g) full-fat ricotta cheese
09 -
1 1/2 teaspoons pure vanilla extract
10 -
1/4 cup (57ml) fresh lemon juice
11 -
2 teaspoons lemon zest
→ For Serving
12 -
Maple syrup or fresh whipped cream
# How to Make It:
01 -
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until thoroughly combined.
02 -
In a separate bowl, lightly beat the eggs with a whisk. Add the milk, ricotta cheese, and vanilla extract, then beat until well combined.
03 -
Pour the wet mixture into the dry ingredients, stirring just until combined. Fold in the lemon juice and zest until evenly distributed. Be careful not to overmix the batter.
04 -
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle. Cook for about 3 minutes until small bubbles form on top, then flip. Cook on the second side until golden brown, about 1-2 minutes more. Repeat with remaining batter.
05 -
Serve pancakes warm with maple syrup or whipped cream.
# Handy Tips:
01 -
To freeze: place cooled pancakes between layers of waxed paper, then place in a freezer-safe plastic bag. Remove excess air before sealing. Pancakes will keep in the freezer for 2 months.
02 -
To reheat from frozen: heat oven to 190°C (375°F). Place pancakes in a single layer on a baking pan, cover with foil and heat for 6-8 minutes. Alternatively, microwave 3-4 pancakes for about 40 seconds.