Lemon Ricotta Pancakes Breakfast (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 tablespoon sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1/2 cup ricotta cheese
07 -
1 cup buttermilk
08 -
2 large eggs
09 -
1 tablespoon lemon zest
10 -
1 tablespoon fresh lemon juice
11 -
1/2 teaspoon vanilla extract
12 -
Butter or oil for cooking
13 -
Maple syrup for serving
14 -
Fresh lemon wedges and mint for garnish
# Instructions:
01 -
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 -
In a separate bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until combined.
03 -
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if the batter is slightly lumpy.
04 -
Heat a skillet over medium heat and add a small amount of butter or oil to the pan.
05 -
Pour 1/4 cup of batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for an additional 1-2 minutes, or until golden brown.
06 -
Serve the pancakes warm with maple syrup, garnished with fresh lemon wedges and mint.
# Notes:
01 -
Do not overmix the batter to ensure pancakes stay light and fluffy.