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Lemon Ricotta Pancakes

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Light and fluffy pancakes made with ricotta and lemon, perfect for a comforting breakfast.

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 3 large eggs
  • 1/4 cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Butter or oil for cooking

Instructions

  1. Prepare the Ricotta Mixture: In a large bowl, whisk together the ricotta, eggs, milk, lemon zest, and lemon juice until smooth.
  2. Mix the Dry Ingredients: In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet and Dry Ingredients: Gently combine the wet and dry ingredients, stirring until just combined.
  4. Heat the Skillet: Heat a non-stick skillet over medium heat and add butter or oil.
  5. Pour the Batter: Pour 1/4 cup of batter for each pancake into the skillet.
  6. Cook Until Bubbles Form: Cook until bubbles form on the surface, then flip the pancakes.
  7. Serve and Enjoy: Serve warm with syrup or fresh fruit.

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a warm skillet or toaster.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-ricotta-pancakes/

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