Description
Indulge in the perfect balance of tangy lemon and creamy ricotta in these irresistible Lemon Ricotta Pancakes. Light, fluffy, and ready in just 15 minutes, they make for a delightful breakfast or brunch treat.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole milk ricotta cheese
– 2 large eggs
– 1/4 cup granulated sugar
– 1 tablespoon lemon zest
– 1 tablespoon fresh lemon juice
– 2 tablespoons unsalted butter, melted
Instructions
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the ricotta, eggs, sugar, lemon zest, and lemon juice. Mix until well blended.
3. Pour the ricotta mixture into the dry ingredients and stir just until combined. Do not overmix.
4. Heat a large nonstick skillet or griddle over medium heat. Melt 1 tablespoon of the butter in the skillet.
5. Scoop the batter onto the hot skillet, using approximately 1/4 cup for each pancake. Cook for 2-3 minutes per side, or until golden brown.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. Serve the Lemon Ricotta Pancakes warm, with desired toppings such as fresh berries, maple syrup, and powdered sugar.
Notes
For fluffier pancakes, separate the egg whites and whip them to soft peaks before folding into the batter. You can also experiment with different types of citrus zest, such as orange or grapefruit, for a twist on the classic flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Pies & Pastries
- Method: Stovetop
- Cuisine: American