Fluffy Lemon Ricotta Pancakes
, Makes 12 pancakes
Tender, tangy pancakes made with ricotta cheese and bright lemon juice and zest.
| prepHave a skillet and spatula ready. | |||
| 190 g all-purpose or gluten-free flour | Whisk flour, baking powder, sugar & salt | Fold dry into wet until just combined | Cook in buttered skillet, dust with sugar, 2 min/side |
| 1 tablespoon baking powder | |||
| 25 g granulated sugar | |||
| salt | |||
| 240 ml milk | Whisk milk, ricotta, eggs, vanilla, lemon juice & zest | ||
| 125 g ricotta cheese | |||
| 2 eggs | |||
| 1 1/2 teaspoons vanilla | |||
| 30 ml lemon juice | |||
| 1 tablespoon lemon zest | |||
| butter, for cooking | |||
| powdered sugar, for serving (optional) | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.