Description
Light and fluffy lemon ricotta pancakes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon lemon zest
- 1/2 cup ricotta cheese
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, melted butter, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the ricotta cheese.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
- Adjust the amount of lemon zest to your liking.
- Serve with fresh fruit, maple syrup, or a dusting of powdered sugar.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg