Description
Delightful pancakes merging creamy ricotta and fresh lemon, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Butter or oil for cooking
- Maple syrup for serving
Instructions
- Whisk together the ricotta cheese, milk, eggs, sugar, vanilla, and lemon zest until smooth and creamy.
- Mix the flour and baking powder in a separate bowl.
- Add the dry ingredients to the wet mixture gradually. Stir gently until just combined; don’t overmix!
- Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface; then flip and cook until golden brown.
- Serve warm with maple syrup.
Notes
Add fresh berries or whipped cream for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg