Lemon Ricotta Pancakes
User Reviews
5.0
33 reviews
Excellent
Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes Creamy, fluffy lemon ricotta pancakes made with fresh ricotta, buttermilk, fresh lemon zest, and juice. A mix between a pancake and a crepe with a melt-in-your-mouth soft texture.
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Ingredients
- 2 cups ricotta cheese (preferably WHOLE milk ricotta)
- 1 1/2 cups buttermilk
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 to 3 Tablespoons fresh lemon juice
- 1 teaspoon Fresh Lemon Zest * (about the zest from 1 lemon)
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- butter (for putting on the griddle or skillet)
- powdered sugar
- real maple syrup
- lemon curd (optional)
- Whipped Cream
Instructions
- In a large bowl, mix ricotta cheese, buttermilk, eggs, vanilla, sugar, lemon juice, and lemon zest until combined. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.
- Fold in flour, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto the skillet and wait for it to sizzle. Pour batter in 1/2 cup portions and cook until golden brown on each side. Lower the heat if the outsides are becoming too brown before the inside is cooked through.
- Sprinkle with powdered sugar. Drizzle with maple syrup. Spread lemon curd and a dollop of fresh whipped cream, if so desired.
Equipments used:
Notes
- I suggest zesting the lemon before juicing because the lemon is hard and whole.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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