Description
Bright, tender pancakes with a delicate tang from ricotta and lemon zest — a lovely twist on a classic breakfast.
Ingredients
Scale
- 1 cup whole-milk ricotta
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions
- In a bowl, whisk together ricotta, eggs, sugar, vanilla, lemon zest, and lemon juice.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Fold the dry ingredients gently into the wet mixture until just combined; a few small lumps are fine.
- Let the batter rest for 8–10 minutes.
- Preheat a nonstick skillet or griddle to medium heat (about 325–350°F).
- Use a 1/4-cup scoop to pour batter onto the skillet; cook for 2–3 minutes per side until golden.
- Transfer cooked pancakes to a rack to keep them crisp.
Notes
Serve warm with powdered sugar, Greek yogurt, or labneh, and extra lemon zest. For an elegant presentation, garnish with mint leaves and lemon slices.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg