These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love that bit of brightness and tang from the lemon. These are the perfect pancakes for spring or summer and they’re likely to become a new favorite! I am currently obsessed!
Ricotta is one of the few cheeses that can be mixed into something that isn’t savory and it works wonders. Similar to the idea of cream cheese (but ricotta isn’t tangy and it has a thinner texture).
Other suggestions:
You can also add blueberries or raspberries to these pancakes. I like to add the berries to individual pancakes after I’ve ladled out the batter onto the griddle. This way you get the same amount in each pancake and they are evenly spaced.You could also add in chocolate chips and swap the lemon zest for orange zest because who doesn’t love that chocolate orange combo. And while you’re at it, if going that route why not add a bit of cinnamon to give it that cannoli flair. Doesn’t that sound dreamy??
Serving size: 6-8 pancakes
Prep time:10 min
Cook time:15min
What you will need:
1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
3 1/2 Tbsp (46g) granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (236ml) milk
3/4 cup (180g) ricotta (low-fat or whole)
3 large eggs
1 tsp vanilla extract
1 - 2 Tbsp lemon zest (depending on how lemony you want them)
1/4 cup (60ml) fresh lemon juice
1 Tbsp (14g) butter, melted
Let's get started!!
Like other pancake recipes these are so easy to whip up. The ingredients you need include staples like flour, baking soda, baking powder, salt, milk, eggs, vanilla and butter then you’ll also need a couple of lemons and some ricotta cheese (I’ve used both whole and low-fat, whole makes them a little richer but use what you’d like).
First preheat your electric griddle or a a non-stick skillet or griddle over a stove top work as well (they just don’t need to preheat quite as long).
Then in one bowl whisk together the dry ingredients and make a well (or big bowl shape) in the center using your hands.
In a separate bowl whisk together the milk, eggs and ricotta.
Then to the milk mixture pour in melted butter, lemon zest and lemon juice and whisk just to blend.
Immediately pour that wet mixture into the flour mixture and whisk it with a large whisk just to combined (remember lumps are good in pancake batter, it means the batter isn’t over-mixed and equals fluffier pancakes).
Pour 1/3 cup of batter on skillet and and cook until mixture starts to bubble, then flip over and cook until golden.
Of course serve immediately warm + dust a little powered sugar, butter or fresh fruit and ENJOY!!
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