Description
Enjoy the delightful flavor of Lemon Ricotta Pancakes paired with Warm Berry Compote. This recipe combines creamy ricotta, zesty lemon, and a hint of sweetness, creating a quick and comforting breakfast that’s perfect for weekends or special occasions.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk thoroughly.
- In another bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta, and vanilla to the eggs, mixing until well combined.
- Carefully stir the egg mixture into the dry ingredients until just combined. Gently fold in the lemon juice and zest without overmixing.
- On a buttered hot pan or griddle, pour the batter by 1/3 cupfuls, being careful not to overcrowd the pan.
- Cook for about 3 minutes, until small bubbles form on the surface. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Serve the pancakes warm with maple syrup or whipped cream.
Notes
You can freeze leftover pancakes for quick breakfasts later.
Consider adding fresh berries or nuts to the batter for added flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg