Lemon Ricotta Pancakes with Homemade Ricotta
Maybe the most delicious pancakes you'll ever try, these Lemon Ricotta pancakes are made with easy-to-make homemade ricotta and have the perfect lemony taste in each fluffy bite!
Servings: 10 pancakes
Cost: $15
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp white sugar
- 1 cup whole milk
- 1 large egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- 1/3 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Combine the flour, baking powder, sugar, and salt in a bowl. Whisk lightly a few times to mix.
- In a large bowl, combine the milk, ricotta cheese, egg, melted butter, vanilla, lemon juice and zest.
- Fold the dry ingredients into the wet ingredients. Do not over mix or you will get tough pancakes. The batter will be thicker and a little clumpy from the cheese.
- Over medium heat, melt butter on a griddle or nonstick pan.
- Pour 1/3 cup of the batter and let it become a nice golden brown before flipping!
- Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!
Notes
- Do not over-mix your ingredients or you will get tough pancakes.
- The batter will be thicker than the regular pancake batter and will be clumpier with the cheese.
- Use a measuring cup to pour the pancake batter onto the griddle to ensure even pancakes.
- Make sure your pancakes are nice and golden brown before flipping.
- Always use a large nonstick skillet or griddle when making pancakes.
- Use good quality ingredients.
Nutrition
Serving: 0g | Calories: 177kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 222mg | Fiber: 1g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 1mg
