Ingredients
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1 ½ cups all-purpose flour
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1 tablespoon baking powder
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¼ teaspoon salt
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2 large eggs
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1 cup ricotta cheese (full-fat for the best texture)
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¾ cup milk (whole or 2% milk works best)
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Zest of 1 lemon
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2 tablespoons lemon juice
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2 tablespoons sugar
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1 teaspoon vanilla extract
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2 tablespoons melted butter (plus extra for greasing the pan)
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Powdered sugar (optional, for dusting)
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Fresh berries or maple syrup (optional, for serving)
Instructions
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Prepare Wet Ingredients:
In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, lemon zest, lemon juice, sugar, and vanilla extract until smooth. -
Mix Dry Ingredients:
In a separate bowl, combine the flour, baking powder, and salt. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. The batter should be slightly lumpy. -
Heat the Pan:
Place a non-stick skillet or griddle on medium heat and grease lightly with melted butter. Heat for a minute or two until it’s hot. -
Cook the Pancakes:
For each pancake, spoon about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
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Serve and Enjoy:
Stack the pancakes on a plate and top with powdered sugar, fresh berries, or maple syrup.
Notes
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Don’t overmix the batter: Stir gently to keep the pancakes fluffy.
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Use room temperature ingredients: This ensures a smoother batter.
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Let the batter rest: This improves the texture and makes for fluffier pancakes.
- Category: 300-350 kcal
