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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.
Servings: 4
Ingredients
- Ricotta cheese
- 1 cup
- Milk
- 1/2 cup
- Eggs
- 2
- Vanilla extract
- 1 teaspoon
- Lemon zest
- 1 teaspoon
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
- Butter
- 2 tablespoons, for greasing
- Maple syrup
- to taste
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.
Dietary Information
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
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