Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a bowl, mix together the ricotta cheese, eggs, milk, sugar, vanilla extract, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt until they are well mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are just fine.
- Heat a skillet or griddle over medium heat and add a little butter or oil. Pour a ladleful of batter onto the skillet for each pancake and cook until bubbles form on the surface. Flip the pancakes and cook until golden brown on both sides.
- Serve warm, optionally with lemon syrup or fresh fruit. Enjoy your delightful breakfast feast!
Notes
For best results, use room temperature ingredients and don’t overmix the batter. They are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg