Description
Delightfully fluffy pancakes made with ricotta cheese and lemon for a refreshing breakfast option.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Butter for cooking
Instructions
- Combine ricotta cheese, milk, eggs, lemon zest, and lemon juice in a bowl.
- Sift together flour, sugar, baking powder, and salt in a separate bowl.
- Pour the dry ingredients into the wet mixture and gently fold until just combined.
- Heat a skillet over medium heat and add butter. Ladle pancake batter onto the skillet.
- Watch for bubbles forming on the surface, flip the pancakes, and cook until golden brown.
Notes
Serve warm with maple syrup or fresh berries. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 70mg