Citrus Infusions: Lemon Ricotta Pancakes

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Citrus Infusions: Lemon Ricotta Pancakes

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1 cup buttermilk (or regular milk)
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Butter or oil, for cooking
  • Maple syrup or honey, for serving
  • Fresh lemon wedges and mint leaves, for garnish

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Directions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  1. In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
  3. Heat a large skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
  4. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

  1. Serve the pancakes warm, drizzled with maple syrup or honey, and garnished with fresh lemon wedges, mint leaves, and a dusting of powdered sugar.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Servings: 4-6 pancakes