Tall & Fluffy Ricotta Pancakes with Lemon Zest
Delicious and airy pancakes made with ricotta cheese and zesty lemon, perfect for elevating your breakfast routine.
Ingredients
For the pancake batter
- 1 cup ricotta cheese Use fresh ricotta for best results.
- 3 large eggs
- 1 cup all-purpose flour
- ½ cup milk
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 zest lemon Zest of 1 lemon.
- a pinch salt salt
- to taste Butter or oil for cooking Use for greasing the skillet.
Instructions
Preparation
- In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, sugar, and lemon zest until the mixture is smooth and well blended.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are completely fine.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2 minutes or until golden brown.
Serving
- Stack the pancakes on a plate and top with your choice of syrup, fresh berries, or whipped cream. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month.