Description
These fluffy ricotta pancakes with a hint of lemon zest promise a comforting and delicious start to your day.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- Butter or oil for cooking
Instructions
- Mix Wet Ingredients: In a large mixing bowl, add one cup of ricotta cheese, three large eggs, and half a cup of milk. Whisk these ingredients until well combined and smooth.
- Combine Dry Ingredients: In another bowl, take one cup of all-purpose flour and mix it with two tablespoons of sugar, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Stir these dry ingredients together until they are evenly blended.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture. Gently fold them together with a spatula until just incorporated. Be careful not to over-mix, as this might result in denser pancakes.
- Fold in Zest: Once your batter is mixed, carefully fold in the zest of one lemon. This will infuse your pancakes with a fresh citrusy aroma and flavor.
- Heat Skillet: On your stovetop, heat a skillet over medium heat. Add a bit of butter or oil to coat the bottom of the pan. Once heated, you are ready to start cooking.
- Cook Pancakes: Pour about a quarter cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, usually about 2-3 minutes. Flip the pancake carefully and cook for another 2-3 minutes, or until golden brown. Serve these delicious pancakes warm.
Notes
For best results, use whole milk ricotta and avoid over-mixing the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 850
- Sugar: 15g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 200mg
