Description
Delightfully light and fluffy pancakes made with ricotta and lemon for a zesty twist, perfect for brunch or breakfast.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 1/2 cup milk
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- Butter or neutral oil for the skillet
Instructions
- Whisk together ricotta, eggs, milk, lemon zest, and lemon juice until smooth.
- Combine flour, sugar, baking powder, and salt in a second bowl.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined.
- Heat a skillet over medium heat and add a small pat of butter.
- Pour batter into the skillet using a 1/4-cup measure, leaving space between pancakes.
- Cook until bubbles appear, then flip and cook until the second side is golden.
- Transfer pancakes to a plate and keep warm until serving.
Notes
For lighter pancakes, separate eggs and whip the egg whites to soft peaks before folding in.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American