Lemon Ricotta Pancakes

Lemon Ricotta Pancakes might be just the side dish you are searching for. One serving contains 300 calories, 12g of protein, and 10g of fat. For 72 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Cooking Classy has 842 fans. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of salt, baking soda, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 53%, this dish is pretty good. Try Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries, Lemon Ricotta Pancakes, and Lemon Ricotta Pancakes for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine). Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. Recipe Source: Cooking Classy

 

Step by step:

1. Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

3. Make a well in center of flour mixture and set aside.

4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

5. Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).

7. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

8. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

9. Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need

 

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