VNiceFood

Recipe Card

The Lemon Ricotta Pancakes I Make Almost Every Weekend

Preview of The Lemon Ricotta Pancakes I Make Almost Every Weekend
Prep
10 min
Cook
15 min
Total
25 min
Serves
6
Calories
62 kcal
Protein
10.00 g
Carbs
58.00 g
Fat
9.00 g

Ingredients

  • 1.5 cupsall-purpose flour ((scoop and level to measure))
  • 3.5 Tbspgranulated sugar
  • 2 tspbaking powder
  • 1/4 tspbaking soda
  • 1/2 tspsalt
  • 1 cupmilk
  • 3/4 cupricotta ((low-fat or whole))
  • 3 largeeggs
  • 1 tspvanilla extract
  • 1-2 Tbsplemon zest ((depending on how lemony you want them))
  • 1/4 cupfresh lemon juice
  • 1 Tbspbutter ((melted))

Instructions

  1. 1

    Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).

  2. 2

    In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

  3. 3

    In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

  4. 4

    Add butter, lemon zest and lemon juice to milk mixture and blend until combined. Pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).

  5. 5

    Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

  6. 6

    Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.