Lemon Ricotta Pancakes
These pancakes strike a nice balance between sweet and sour, giving a sophisticated twist to a favorite dish.What makes these pancakes special is the mix of ingredients. Ricotta cheese makes them soft and moist, while lemon zest and juice add a refreshing kick that wakes up your taste buds.
Ingredients
- 1 1/2 cups 214g all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp 46g granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup 236ml milk
- 3/4 cup 180g ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 - 2 Tbsp lemon zest depending on how lemony you want them
- 1/4 cup 60ml fresh lemon juice
- 1 Tbsp 14g butter, melted
Instructions
- Preheat an electric griddle to medium-high or warm up a non-stick skillet over medium heat.
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl and stir for 20 seconds.
- Create a hole in the middle of the dry ingredients and put it aside.
- In a big bowl, beat together milk, ricotta, eggs, and vanilla until well blended.
- Stir in melted butter, lemon zest, and lemon juice to the milk mixture (it may look slightly lumpy, but that's normal).
- Combine the milk mixture with the dry ingredients and gently stir until just mixed.
- Ladle 1/3 cup of batter onto the greased griddle or skillet. Cook until bubbles form on top and the underside is golden. Flip and cook until the other side is also golden brown.