Ingredients
Wet Ingredients
- 1 cup sourdough starter
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons melted butter
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon zest of lemon
- 1 tablespoon juice of lemon
Method
Preparation
- In a large bowl, mix together the sourdough starter, ricotta cheese, eggs, milk, and melted butter until smooth.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lemon zest, and lemon juice.
- Combine the wet and dry ingredients, stirring until just mixed.
Cooking
- Preheat a nonstick skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with maple syrup or your favorite toppings.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 2g
Notes
Ensure your sourdough starter is bubbly and active for the best flavor and texture. You can experiment with other flavors by adding vanilla extract or using different citrus zest.
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