Ingredients
• 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons (45g) granulated sugar
• 1 cup (240ml) whole milk
• 1/2 cup (120g) ricotta cheese
• 2 large eggs
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 tablespoon (15ml) lemon zest
• 2 tablespoons (30ml) unsalted butter, melted (plus more for cooking)
Instructions
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures the leavening agent and seasonings are evenly distributed throughout the batter.
- Combine the Wet Ingredients: In a separate bowl, whisk together the whole milk, ricotta cheese, eggs, lemon juice, and lemon zest until well combined. The ricotta should be fully incorporated, with no visible lumps.
- Gently Fold the Batter: Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. Overmixing can result in tough, chewy pancakes. Mix just until the batter is combined, with a few small lumps remaining.
- Heat and Grease the Skillet: Heat a large non-stick skillet or griddle over medium heat. Once hot, brush the surface lightly with melted butter to prevent the pancakes from sticking.
- Cook the Pancakes: Using a 1/4 cup measure, scoop the batter onto the prepared skillet, making sure to leave enough space between each pancake. Cook for 2-3 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep Warm: Transfer the cooked pancakes to a baking sheet or oven-safe plate, and place them in a 200°F (95°C) oven to keep warm while you cook the remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Simple Lemon Ricotta Pancakes Recipe