Description
Savor the deliciousness of Lemon Ricotta Pancakes with Warm Berry Compote. These fluffy pancakes blend the zing of lemon with creamy ricotta, creating a light and delightful breakfast option. Perfect for a quick meal or a sweet treat!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- Combine flour, sugar, baking soda, baking powder, and salt in a large bowl; whisk to blend.
- In another bowl, lightly beat the eggs with a whisk.
- Incorporate milk, ricotta, and vanilla into the eggs, mixing until well combined.
- Pour the wet ingredients into the dry mixture and stir until just combined. Fold in lemon juice and zest gently without overmixing the batter.
- Pour 1/3 cup of batter onto a hot, buttered pan or griddle, avoiding overcrowding. Cook for about 3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve warm with maple syrup or whipped cream.
Notes
Pancakes can be frozen for later use; simply cool and store in an airtight container.
For best results, use room temperature eggs and milk.
Nutrition
- Serving Size: 1 pancake
- Calories: 169
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 62mg