Lemon Ricotta Pancakes (Print Version)
# Ingredients:
→ Dry Mix
01 -
1 tablespoon sugar
02 -
1 cup regular flour
03 -
1/4 teaspoon salt
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon baking powder
→ Wet Mix
06 -
2 eggs, large
07 -
1 tablespoon fresh-squeezed lemon juice
08 -
1/2 cup ricotta
09 -
1/2 teaspoon vanilla
10 -
1 tablespoon lemon zest
11 -
1 cup buttermilk
→ Cooking & Toppings
12 -
Butter or oil for frying
13 -
Lemon wedges and mint sprigs to garnish
14 -
Warm maple syrup to drizzle
# Instructions:
01 -
In a big bowl, stir together flour, sugar, salt, baking soda, and baking powder until blended.
02 -
In another bowl, whisk ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla together until smooth.
03 -
Gently fold the wet mixture into the dry stuff. Don’t overdo it—small lumps are okay.
04 -
Heat a pan over medium and add some butter or oil. Spread it around so the surface is coated.
05 -
Scoop out 1/4 cup of batter per pancake onto the pan. Cook a couple of minutes until bubbles form, flip, then cook another minute till golden.
06 -
Plate them up warm, drizzle maple syrup, and top with lemon wedges and mint if you like.