Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes will quickly become your favorite pancake recipe! They’re soft and fluffy while being melt in your mouth tender from the Ricotta Cheese.
Ingredients
- 1 Cup Ricotta Cheese
- 2 Eggs
- 1/2 Cup Milk
- 1 Lemon Zested
- 1 Cup Flour
- 1 tsp Baking Powder
- 3 Tbsp Sugar
- 1/2 tsp Salt
Instructions
- In a medium sized mixing bowl add the ricotta cheese, eggs, milk and lemon zest. Mix the ingredients together with a whisk or wooden spoon until well combined.
- In a smaller mixing bowl add the flour, baking powder, sugar and salt. Mix together until combined.
- Pour the dry ingredients into the bowl of the wet ingredients and fold the pancake batter together with a wooden spoon. Stop mixing as soon as there is no longer any dry flour.
- Heat a medium sized frypan over medium-low heat and add 1/2 tsp of butter.
- Pour 1/3 Cup of pancake batter into the frypan and cook the pancake for about 3 minutes or until the edges are starting to set. Flip and cook on the other side for a further few minutes.
- Repeat with the remaining pancake batter.
Notes
Serve the pancakes dusted with powdered sugar and optionally some syrup
Nutrition
Serving: 2PancakesSodium: 247mgCalcium: 122mgVitamin C: 7mgVitamin A: 224IUSugar: 6gFiber: 1gPotassium: 103mgCholesterol: 58mgCalories: 157kcalTrans Fat: 1gSaturated Fat: 3gFat: 6gProtein: 7gCarbohydrates: 20gIron: 1mg
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