Lemon Ricotta Pancakes
These fluffy Lemon Ricotta Pancakes are perfectly tender and so delicious! They are just as easy to make as regular pancakes, but have so much more flavor thanks to the lemon and ricotta. Top them off with lemon curd or maple syrup!
Servings:4 servings
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup ricotta, approx 1 tub
- ¾ cup milk
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ tsp vanilla
- unsalted butter, canola oil or cooking spray
Instructions
- In a large bowl combine the flour, baking powder, sugar and salt. Set aside.
- In another bowl or jug, whisk together the ricotta, milk, lemon juice, lemon zest, vanilla, and egg yolks. Whisk the wet ingredients into the dry.
- In another clean bowl, use an electric hand mixer or a stand mixer with the whisk attachment to beat the egg whites until stiff.
- Using a metal spoon and working a heaped spoonful at a time, gradually fold the egg whites into the pancake batter.
- Set a large non-stick frying pan or skillet over medium heat. Heat a little butter, canola oil or cooking spray and fry heaped spoonfuls of the pancake batter until set and golden on each side, adding more cooking fat as needed. Keep the pancakes warm while you work in batches.
- Serve warm with lemon curd or maple syrup.
Notes
The butter: If you’re frying with unsalted butter (which will yield the best flavor) only add a little to the pan at a time and if it starts to burn, wipe the pan out with a piece of kitchen towel between pancake batches and add a little more.
Nutrition
Calories: 264 kcal, Carbohydrates: 32 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 6 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 321 mg, Potassium: 178 mg, Fiber: 1 g, Sugar: 6 g, Vitamin A: 349 IU, Vitamin C: 5 mg, Calcium: 250 mg, Iron: 2 mg