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Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'All-purpose flour', 'amount': '1 cup'}; {'ingredient': 'Baking powder', 'amount': '2 teaspoons'}; {'ingredient': 'Salt', 'amount': '1/4 teaspoon'}; {'ingredient': 'Sugar', 'amount': '2 tablespoons'}; {'ingredient': 'Ricotta cheese', 'amount': '1 cup'}; {'ingredient': 'Egg', 'amount': '1 large'}; {'ingredient': 'Milk', 'amount': '1/2 cup'}; {'ingredient': 'Lemon juice', 'amount': '2 tablespoons'}; {'ingredient': 'Lemon zest', 'amount': '1 tablespoon'}; {'ingredient': 'Butter', 'amount': '2 tablespoons, melted (plus more for greasing)'}; {'ingredient': 'Fresh berries', 'amount': '1 cup (for topping)'}; {'ingredient': 'Maple syrup', 'amount': 'for serving'}

Indulge in a delightful breakfast experience with these fluffy Lemon Ricotta Pancakes. Infused with zesty lemon juice and fragrant lemon zest, these pancakes boast a light, airy texture thanks to creamy ricotta cheese. Served warm with a drizzle of rich maple syrup and a medley of fresh berries, they make for a perfect morning treat that can brighten any day. Historically, ricotta pancakes have their roots in Italy, where they are often enjoyed for breakfast or dessert, making this recipe a wonderful fusion of classic flavors and modern breakfast culture.

Servings: 4

Ingredients

All-purpose flour: 1 cup
Baking powder: 2 teaspoons
Salt: 1/4 teaspoon
Sugar: 2 tablespoons
Ricotta cheese: 1 cup
Egg: 1 large
Milk: 1/2 cup
Lemon juice: 2 tablespoons
Lemon zest: 1 tablespoon
Butter: 2 tablespoons, melted (plus more for greasing)
Fresh berries: 1 cup (for topping)
Maple syrup: for serving

Instructions

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix together the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
Serve the pancakes warm, topped with a generous drizzle of maple syrup and a colorful assortment of fresh berries.

Dietary Information

Servings: 4 • Dish Type: Breakfast • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 280 • Fat: 10g • Carbs: 40g • Protein: 8g • Sodium: 300mg • Sugar: 6g