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.
Servings: 8 pancakes
Ingredients
- 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 (355 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, sugar, baking soda, baking powder, and salt. Whisk well.2 cups all-purpose flour, ¼ cup sugar, 1 ¼ teaspoon baking soda, ½ teaspoon baking powder, Pinch of kosher salt
- In another large bowl, add the eggs, milk, ricotta, vanilla, lemon juice, lemon zest, and whisk until well combined.2 eggs, 1 ½ cup milk, 1 ¼ cup ricotta, 2 teaspoons vanilla, 2 tablespoons lemon juice, 1 tablespoon lemon zest
- 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.Butter for greasing the pan
- 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
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