Description
Fluffy and light pancakes with a hint of lemon and creamy ricotta.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ricotta cheese
- 1 large egg
- 3/4 cup milk
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp melted butter
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, mix ricotta, egg, milk, lemon zest, lemon juice, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Heat a non-stick pan over medium heat.
- Pour 1/4 cup batter per pancake.
- Cook until bubbles form, then flip and cook until golden.
- Serve warm with maple syrup or honey.
Notes
- Do not overmix the batter for fluffier pancakes.
- Adjust lemon zest to taste.
- Use fresh lemon juice for best flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg