Ricotta brings a soft, tender middle to these pancakes, while lemon zest keeps them bright. The batter comes together with a whisk and a light hand. A few small lumps are welcome.
A gentler heat makes a better pancake
Keep the skillet over medium-low heat so the centers have time to cook before the outside gets too dark. Make a small first pancake to check the temperature, then adjust the heat as needed.
A few blueberries and maple syrup are lovely on top. Or keep it simple with butter, a squeeze of lemon, and a little sugar.
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
Let’s make it
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining batter, lightly greasing the pan as needed. Serve warm with blueberries and maple syrup, if using. Makes about 12 pancakes.
https://thecozyforkful.com/lemon-ricotta-pancakes/
