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4.67
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3
votes
Lemon Ricotta Pancakes
These pancakes are delightfully moist and rich from the ricotta cheese and the freshly squeezed lemon juice adds just the right amount of brightness.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings:
8
pancakes
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
2
cups
(
250
g
)
all-purpose flour
¼
cup
(
50
g
)
sugar
1 ¼
teaspoon
baking soda
½
teaspoon
baking powder
Pinch
of kosher salt
2
eggs
room temperature
1 ½
cup
(
354 ⅞
ml
)
milk
1 ¼
cup
(
308
g
)
ricotta
2
teaspoons
vanilla
2
tablespoons
lemon juice
1
tablespoon
lemon zest
Butter for greasing the pan
Instructions
In a large bowl, add the flour, baking powder, baking soda, salt, sugar and whisk well.
In another large bowl, add the milk, ricotta, vanilla, lemon juice, lemon zest, eggs and whisk until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not over work the batter.
Let the batter rest for 5 minutes.
Grease a hot pan/ griddle with butter and pour ¼ cup of batter.
Let it cook in medium heat for 2 minutes or until you see small bubbles on top.
Flip and cook on the other side for 1-2 minutes until golden.
Do the same with the rest of the batter.
Serve warm with blueberry compote and maple syrup.
Nutrition
Serving:
1
pancake
|
Calories:
252
kcal
|
Carbohydrates:
34
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
66
mg
|
Sodium:
264
mg
|
Potassium:
164
mg
|
Fiber:
1
g
|
Sugar:
9
g