Ricotta Lemon Pancakes
Recipe GLPRaf540208711972
Fluffy, tender pancakes infused with bright lemon flavor and creamy ricotta cheese. These delicate pancakes are perfect for a spring or summer breakfast, with a subtle tang and natural sweetness. Serve warm with your favorite toppings.
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Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons fresh lemon zest
1 cup whole milk ricotta cheese, well drained
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon sugar
Directions
In a medium mixing bowl, whisk together the flour, baking powder, salt, and lemon zest until well combined.
In a separate bowl, combine the drained ricotta cheese, milk, fresh lemon juice, and sugar. Stir until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined; the batter should be slightly lumpy. Do not overmix.
Heat a griddle or large nonstick skillet over medium heat and lightly grease it. Once hot, drop the batter by rounded 2-tablespoon portions onto the griddle, spacing them about 2 inches apart.
Cook for about 1 to 2 minutes until the bottoms are golden brown and edges appear set. Gently flip the pancakes and cook the other side for another 1 to 2 minutes until golden brown.
Transfer the cooked pancakes to a serving plate and serve warm.
