Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a mixing bowl, add the ricotta cheese, eggs, milk, lemon juice, and lemon zest. Whisk these ingredients together until they are well combined.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden-brown.
Notes
Fresh ricotta is recommended for the best flavor. You can add fresh berries or chocolate chips for a twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 270
- Sugar: 5g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg