Ingredients
Scale
- 2 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup whole milk ricotta
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- oil, for frying
- maple syrup, for serving
- fresh berries, for serving
- lemon zest, for serving
Instructions
- In a large mixing bowl, whisk the eggs, whole milk, vanilla extract, ricotta, lemon juice, and lemon zest until smooth.
- Add the all-purpose flour, baking powder, granulated sugar, and salt to the wet ingredients, then gently fold until just combined.
- Heat a large nonstick skillet or griddle over medium heat, adding a bit of oil to coat the surface.
- Pour 1/3 cup of the batter onto the skillet. Cook until the edges are set and bubbles form, about 2-4 minutes.
- Flip the pancake and cook until golden brown on the other side, about 1-2 minutes. Repeat with the remaining batter.
- Serve pancakes warm with maple syrup, fresh berries, and a sprinkle of lemon zest.
Notes
For best results, ensure the skillet is properly heated before adding the batter.
Feel free to adjust the sweetness by adding more or less sugar based on personal preference.
These pancakes can be frozen and reheated for a quick breakfast later.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.