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The Lemon Ricotta Pancakes I Make Every Weekend (25 Min)

Preview of The Lemon Ricotta Pancakes I Make Every Weekend (25 Min)
Prep
10 min
Cook
15 min
Total
25 min
Serves
6
Calories
375 kcal
Carbs
58.00 g

Ingredients

  • 1 1/2 cupsall-purpose flour ((scoop and level to measure))
  • 3 1/2 Tbspgranulated sugar
  • 2 tspbaking powder
  • 1/4 tspbaking soda
  • 1/2 tspsalt
  • 1 cupmilk
  • 3/4 cupricotta ((low-fat or whole))
  • 3 largeeggs
  • 1 tspvanilla extract
  • 1 - 2 Tbsplemon zest ((to taste))
  • 1/4 cupfresh lemon juice
  • 1 Tbspbutter ((melted))

Instructions

  1. 1

    Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).

  2. 2

    In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

  3. 3

    In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended.

  4. 4

    Immediately pour the milk mixture into the flour mixture and whisk just to combine (batter should be slightly lumpy).

  5. 5

    Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles appear and bottom is golden, then flip and cook the other side until golden.

  6. 6

    Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.