Ingredients
Wet Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For Cooking
- Butter or oil for greasing the pan
Method
Preparation
- In a bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Cooking
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
Serving
- Serve immediately with syrup, fresh fruit, or your favorite toppings.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 3g
Notes
These pancakes are best served warm straight from the skillet. Stack them high and drizzle with maple syrup, or add fresh berries. A dollop of whipped cream can add a delightful touch.
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