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Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Total time: 30 min
Yield: 3
Ingredients: 14 oz. Ricotta cheese; ¾ cup Buttermilk; 3 large Egg; 2 tbsp Granulated sugar; 1¼ cup All-purpose flour; 1 tbsp Baking powder; ¼ tsp Salt; 1 large Lemon zest; 1 tbsp Olive oil; ½ cup Maple syrup; Blueberry and strawberry

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Treat yourself this morning. Lemon Ricotta Pancakes are the answer to fluffier, richer pancakes. The ricotta cheese and buttermilk adds an unexpected richness that makes it a bit reminiscent of a custard. It definitely tastes way more luxurious than regular pancakes. Serve with syrup and berries for the full experience.

Ingredients

14 oz. Ricotta cheese

¾ cup Buttermilk

3 large Egg

2 tbsp Granulated sugar

1¼ cup All-purpose flour

1 tbsp Baking powder

¼ tsp Salt

1 large Lemon zest

1 tbsp Olive oil

½ cup Maple syrup

Blueberry and strawberry

Method

In a large mixing bowl, combine three large eggs and two tablespoons of sugar, whisk those together until they are well-blended.

Add ricotta cheese, buttermilk, and salt, whisk until they are well-blended.

In a separate mixing bowl combine all-purpose flour with baking powder, and sifting the flour mixture.

Whisk the flour mixture into the cheese mixture, whisking until they are well-blended. Add the zest of one whole lemon, then whisk the zest into the batter. Set it aside for 10 minutes to let it rest.

Heat a large nonstick skillet to medium heat with olive oil. Spoon the batter into the hot pan, saute for about two to three minutes per side until bubbles forming at the top and the edges are lightly golden.

Serve with fresh strawberries and blueberries, then some maple syrup.

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