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Amazing Lemon Ricotta Pancakes

My sister in law introduced me to this delightful Italian go-to pancake batter.  They are lovely; light and zesty, and are great to serve at brunches or any special occasion.

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Amazing Lemon Ricotta Pancakes

Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes. Flip and cook other side until golden, another 3 minutes.
Course Breakfast, Brunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 2 tbsp. sugar
  • 1 tsp. kosher salt
  • 3/4 cup milk
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1 tsp, vanilla extract
  • 1 large lemon zested and juiced
  • 2 tsp. unsalted butter

Instructions

  • Whisk the dry ingredients in a large bowl.
  • Whisk the milk and ricotta in a smaller bowl, then add eggs one at a time. Stir in vanilla, lemon juice, and zest.
  • Make a well in the middle of the dry ingredients and add the wet, combining until just combined, lumps are ok.
  • Melt the butter in a non-stick skillet over medium heat. When butter is foamy, reduce heat to medium-low and pour pancake batter, making large or small pancakes to your taste.
  • Pancakes are ready to flip in 3 or 4 minutes or when you see bubbles forming in the batter. Flip and cook other side until golden, another 3 minutes. Repeat with the remaining batter.
  • Keep a heated serving plate ready in the oven to hold the pancakes if you aren't serving right off the grill. I love with maple syrup and brown sugar.

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