Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp butter (for cooking)
Instructions
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix ricotta cheese, eggs, milk, lemon juice, and lemon zest until smooth.
- Gradually combine the wet ingredients with the dry mixture using a spatula; do not overmix.
- Preheat a skillet over medium heat and melt butter until it sizzles.
- Pour batter onto the skillet and cook until bubbles form on top (about 3-4 minutes). Flip and cook until golden brown.
Notes
- For added flavor, substitute lemon zest with orange zest or fold in fresh blueberries before cooking.
- Leftover pancakes can be stored in the fridge for up to three days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 330
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 75mg