Description
Light, fluffy lemon ricotta pancakes that burst with citrus flavor and a tender crumb. They’re quick to whip up, perfect for a weekend morning or brunch treat.
Ingredients
Scale
- 1 cup all‑purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1 egg
- 1 cup milk
- 2 tbsp melted butter
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Beat the egg, then mix in milk, melted butter, ricotta, lemon zest, and lemon juice until smooth.
- Combine wet and dry ingredients until just mixed.
- Let the batter rest for 5 minutes.
- Heat a non‑stick skillet over medium and grease lightly.
- Pour ¼ cup batter per pancake; cook 2‑3 minutes until bubbles form, then flip and cook another 1‑2 minutes.
- Serve hot with optional powdered sugar or lemon glaze.