Lemon Ricotta Pancakes (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 tablespoon sugar.
03 -
1 teaspoon baking powder.
04 -
1/2 teaspoon baking soda.
05 -
1/4 teaspoon salt.
06 -
1/2 cup ricotta cheese.
07 -
1 cup buttermilk.
08 -
2 large eggs.
09 -
1 tablespoon lemon zest.
10 -
1 tablespoon fresh lemon juice.
11 -
1/2 teaspoon vanilla extract.
12 -
Butter or oil for cooking.
13 -
Maple syrup for serving.
14 -
Fresh lemon wedges and mint for garnish.
# Instructions:
01 -
Whisk flour, sugar, baking powder, baking soda, salt in bowl.
02 -
Mix ricotta, buttermilk, eggs, lemon zest, juice, vanilla in separate bowl.
03 -
Pour wet ingredients into dry ingredients and stir just until combined, leaving some lumps.
04 -
Heat skillet over medium heat and add a small amount of butter or oil.
05 -
Pour 1/4 cup batter per pancake and cook 2-3 minutes until bubbles form. Flip and cook 1-2 minutes until golden.
06 -
Serve warm with maple syrup and garnish with lemon and mint.
# Notes:
01 -
Light and fluffy breakfast treat perfect for weekend brunch. Don't overmix batter for best texture.