Lemon-Ricotta Pancakes
Fluffy buttermilk pancakes enriched with creamy ricotta and bright lemon zest, cooked in a non-stick pan to golden 15 cm (6-inch) rounds.
⏱️ Prep: 15 min🍳 Cook: 20 min🍽️ Makes 6
Nutritionper 1 pancake (~155 g)›
310
Calories
15g
Protein
32g
Carbs
13g
Fat
Ingredients
| 1 1/2 cups (190 g) | all-purpose flour |
| 1 tablespoon (12 g) | baking powder |
| pinch | salt |
| 1 1/2 cups (360 ml) | buttermilk |
| 2 | large eggs |
| 1 tablespoon (15 ml) | vanilla |
| 2 tablespoons (30 ml) | vegetable oil (for batter) |
| 2 cups (500 g) | ricotta cheese |
| 4 tablespoons (50 g) | granulated sugar |
| 2 tablespoons | lemon zest, minced |
| 2 tablespoons (30 ml) | vegetable oil, for cooking |
Instructions
- In a suitable mixing bowl, combine the flour, baking powder, and salt.
- In a separate bowl, add the buttermilk with the eggs, vanilla, and oil.
- Stir the ricotta cheese, lemon zest, and sugar into the buttermilk mixture.
- Using a metal whisk, gently stir the buttermilk mixture until combined.
- Slowly fold the dry flour mixture into the buttermilk mixture.
- Combine well so no lumps remain in the batter, but do not over-mix.
- Heat vegetable oil in a large non-stick pan.
- Pour the batter onto the pan forming a 15 cm (6-inch) diameter pancake.
- Cook the pancake on both sides, about 3 minutes per side. Serve and enjoy.