Lemon Ricotta Pancakes Recipe
Follow this recipe to prepare light and fluffy Lemon Ricotta Pancakes, a delightful breakfast treat with a hint of citrus and creamy ricotta cheese.
Equipment
- 1 Large mixing bowl For mixing the batter
- 1 Whisk For beating the ingredients
- 1 Non-stick skillet For cooking the pancakes
Ingredients
- 1 cup Ricotta cheese Whole milk ricotta recommended
- 1 Large egg Separated
- 2 tbsp Granulated sugar
- 1 tbsp Lemon zest Freshly grated
- 1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Milk Preferably whole milk
- 1 tsp Vanilla extract
- 2 tbsp Butter For cooking
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, egg yolk, sugar, lemon zest, milk, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- In another bowl, beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the pancake batter until fully incorporated.
- Heat a non-stick skillet over medium heat and add a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes until golden brown and fully cooked through.
- Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
Notes
For an extra lemony kick, serve the pancakes with a little lemon curd and fresh berries.
Nutrition
Serving: 2gCalories: 250kcalCarbohydrates: 23gProtein: 10gFat: 14gSaturated Fat: 7gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 25000IUVitamin C: 5mgCalcium: 2000mgIron: 0.2mg
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