The Lemon Ricotta Pancakes from Jam Hands are a great way to change up regular pancakes. The ricotta cheese makes it creamy, and the lemon zest and juice give it a fresh citrus taste. Great for a special brunch or breakfast!
Ingredients: 1 cup ricotta cheese. 1 cup all-purpose flour. 1 tablespoon sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 2/3 cup milk. Zest of 2 lemons. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Butter or oil for cooking. Fresh berries for garnish. Maple syrup for serving.
Instructions: In a mixing bowl, combine the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface. Pour 1/4 cup portions of the pancake batter onto the skillet and spread them into a round shape if necessary. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Transfer the cooked pancakes to a plate and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed. Serve the Lemon Ricotta Pancakes hot, garnished with fresh berries, and drizzle with maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
Elevage Nanimo Acceuil
