Lemon Ricotta Pancakes
These little ricotta pancakes are light and fluffy. The ricotta cheese lightens up the traditional pancake batter. The lemon zest really perks up the flavor.
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3 eggs
- 1 cup milk, or milk substitute
- 2 teaspoons lemon zest, grated
- 2 tablespoons lemon juice
- 2 tablespoons butter, or oil
Instructions
- Combine the flour, sugar, baking powder and salt in a bowl.
- In a separate bowl whisk together the ricotta cheese, eggs, milk, lemon zest and juice.
- Stir the wet ingredients into the dry ingredients to form a batter, making sure you do not overmix the batter.
- In a nonstick skillet, heat 1 tablespoon of the butter or oil over medium low heat. Drop the batter 2 tablespoons at a time into the skillet. Cook the pancakes for about one to two minutes per side or until they are golden and puffed.
Nutrition
Calories: 324kcalCarbohydrates: 33gProtein: 17gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 161mgSodium: 530mgPotassium: 244mgFiber: 1gSugar: 7gVitamin A: 564IUVitamin C: 4mgCalcium: 289mgIron: 2mg
Tried this recipe?Let us know how it was!