Sunny Lemon Ricotta Pancakes

Sunny Lemon Ricotta Pancakes

Soft, fluffy pancakes with a little lemon brightness. For slow mornings, second cups of coffee, and passing the syrup around.

Adjust servings to scale ingredients. Pan size and cooking time may need to change.

You'll need: Two mixing bowls, a whisk, and a nonstick skillet or griddle

Ingredients

• 150 g all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.25 tsp fine salt
• 200 g ricotta
• 180 ml milk
• 2 large eggs
• 1 tbsp finely grated lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 20 g unsalted butter, melted, plus a little for the pan
• blueberries and maple syrup, to serve (optional)

Let’s make it

1. Whisk the flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk the ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until combined.
2. Pour the wet mixture into the dry ingredients and gently fold until the flour just disappears. Do not beat the batter smooth; small lumps are fine. Let it stand while the pan warms.
3. Heat a nonstick skillet or griddle over medium-low heat and lightly butter it. Spoon about 60 ml (a quarter cup) of batter into the pan for each pancake, leaving space between them.
4. Cook for 2–3 minutes, until the edges look set and bubbles appear on top. Flip and cook for 2–3 minutes more, until golden on both sides and cooked through at the center. Adjust the heat if they brown too quickly.
5. Repeat with the remaining batter, lightly greasing the pan as needed. Serve warm with blueberries and maple syrup, if using. Makes about 12 pancakes.

Made something good? Save this recipe for another cozy day.

https://thecozyforkful.com/lemon-ricotta-pancakes/