Description
Discover how to make Fluffy Lemon Ricotta Pancakes that are light, tangy, and perfect for brunch. Follow our simple steps to create a delicious breakfast treat today!
Ingredients
Scale
- 1 1/4 cup (300 ml) ricotta cheese, (14–15 oz (411 g) will work)
- 3/4 cup (180 ml) low fat buttermilk, (or kefir)
- 3 large eggs
- 2 Tbsp (30 ml) granulated sugar
- 1 1/4 cup (300 ml) s all-purpose flour, (5 1/2 oz (156 g))
- 1 Tbsp (15 ml) baking powder
- 1/4 tsp (1 ml) sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
Instructions
- In a big bowl, combine the eggs and sugar by whisking them until they are thoroughly mixed.
- Add the ricotta cheese, buttermilk, and salt, and continue whisking until everything is incorporated.
- In another bowl, sift the flour with the baking powder, then gradually mix this into the ricotta mixture.
- Fold in the lemon zest. For even fluffier pancakes, allow the batter to sit for 10-30 minutes.
- Warm a large non-stick frying pan or griddle on medium heat and add some oil. Pour about 2 tablespoons of batter for each pancake into the pan and cook for 2-3 minutes on each side. Repeat the process with the remaining batter, adding more oil as necessary.
Notes
- Ensure ricotta is at room temperature for easier mixingnLet the batter rest 10-30 minutes for fluffier pancakesnPreheat pan well for a golden-brown finish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asiatique
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 20g
Keywords: ricotta pancakes, fluffy pancakes, lemon zest pancakes, skillet pancakes, low fat buttermilk pancakes
