Teresa's Recipes
Ricotta Pancakes with a Lemon Twist
These Ricotta Pancakes are no ordinary breakfast fare. Enriched with creamy ricotta cheese and a hint of zesty lemon, these fluffy and light pancakes are a delightful gourmet twist on a classic morning favorite. The subtle sweetness of the ricotta combines with the tantalizing aroma of fresh lemon zest to create a dish that's both comforting and invigorating. Enjoy these pancakes piping hot, graced with a drizzle of golden maple syrup for a breakfast that feels both indulgent and refreshing.
Ingredients
- 1 cup Ricotta cheese
- 1/2 cup Milk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons, for greasing Butter
- to taste Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 11g
- Carbs: 36g
- Protein: 13g
- Sodium: 320mg
- Sugar: 8g
Instructions
- In a large bowl, combine the ricotta cheese, milk, eggs, vanilla extract, and lemon zest. Stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as this can make the pancakes tough.
- Heat a large non-stick skillet over medium heat and melt a small amount of butter.
- Pour 1/4 cup of the pancake batter onto the skillet. Cook until bubbles form on the surface, then flip using a spatula and cook until golden brown on the other side.
- Serve the pancakes warm, drizzled with maple syrup. Garnish with extra lemon zest or fresh berries if desired.
Tips
- For an extra pop of flavor, you can add a teaspoon of lemon juice to the batter.
- You can also serve these pancakes with honey or a dusting of powdered sugar instead of maple syrup.