| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 205 | 7g | 4g | 29g |
| sugars | fibre | protein | salt |
| 10g | 1g | 8g | 0.42g |
Accompany me on a dive into what makes these Lemon Ricotta Pancakes truly delectable. When I first stumbled upon this recipe, I was captivated, drawn in by the vibrant citrus notes harmoniously blending with the creamy hints of ricotta. The French Creole home I grew up in was always filled with tantalizing aromas of fresh ingredients and spices, which is where, I like to think, my love for creating balance in my dishes was born.
An Affair with Lemon and Ricotta
Drawing on my Creole richness and French elegance in the kitchen, this recipe dances between the lines of sophisticated and bold, a treat that my ancestors would have been proud of. Lemon Ricotta Pancakes are akin to other ricotta cheese favorites like cannoli filling, or French Creole Lemon Madeleines, expressing the same versatility of this incredible dairy product. If you’re planning a brunch, pairing this dish Ham and Egg crepe squares would provide a savory offset to the sweetness of the pancakes.
Healthy and Delicious
Now, we kitchen connoisseurs love our indulgences, but let’s not overlook the inherent health benefits present in these Lemon Ricotta Pancakes. Lemons, boasting high levels of Vitamin C, play an essential role in boosting our immune system, and when combined with ricotta, a cheese high in protein and calcium, we’re indulging in a dish that has a beneficial impact on our health. Not to mention, using all-purpose flour means you’re working with an ingredient that’s enriched with added nutrients like folic acid and iron. A delightful morning treat that also nourishes your body, these beautiful lemony-ricotta surprises serve up a taste of sunshine with every bite.
I’m excited for you to try these Lemon Ricotta Pancakes. Take in the Lolaire sun as you savor these soft golden rounds, adorned with your choice of fresh fruits and syrup. Go forth, bake, and enjoy every mouthful.
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 3 1/2 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of ricotta cheese
- 2 large eggs
- 3/4 cup of milk
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of lemon zest
- 1/4 cup of fresh lemon juice
- 1-2 tablespoons of unsalted butter for the skillet
- Fresh fruits and syrup for serving
Method
Step One
Start by combining the dry ingredients together in a large bowl. This includes the 1 1/2 cups of all-purpose flour, 3 1/2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Step Two
In a separate bowl, mix the wet ingredients. Add 1 cup of ricotta cheese, 2 large eggs, 3/4 cup of milk, 1/2 teaspoon vanilla extract, 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice. Stir well until you have a smooth mixture.
Step Three
Now, it’s time to combine the dry and wet mixes. Pour the wet mixture into the dry ingredients. Stir them together until well combined, but be careful not to over-mix to avoid tough pancakes.
Step Four
Warm your skillet over medium heat and add 1-2 tablespoons of unsalted butter. Once the butter has melted, scoop about 1/4 cup of the pancake batter onto the skillet for each pancake.
Step Five
Cook the pancakes until small bubbles form on the surface, then flip and cook on the other side until golden brown. This should take about 2-3 minutes on each side.
Step Six
Serve your Lemon Ricotta Pancakes warm with fresh fruits and your favorite syrup on top. Enjoy your delicious breakfast!
