Lemon ricotta pancakes, fluffy and delicious. I love pancakes and I love ricotta, so I thought I would experiment with these pancakes. I am only sharing them with you because they are incredibly delicious, and it would be unfair to keep this all to myself!
I used my basic buttermilk-pancake recipe and changed it up a bit to make these scrumptious pancakes.
The batter turned out like a cake batter. The texture, that is. The taste on the other hand wasn’t too pleasant. The combination of lemon, baking soda, and baking powder doesn’t taste good raw. However, when cooked, it tastes wonderfully delicious!
I wonder what would happen if I baked it or made waffles with it. I will have to try it and let you know.
What you will need:
- 1 egg
- 1 and 1/2 cups 2% milk
- 1 1/2 cups all purpose flour
- 2-3 tbsp sugar
- 1/2 cup ricotta
- 1 tsp vanilla extract
- 1/2 lemon juice
- 1 tsp baking soda
- 3 tsp baking powder
In a mixing bowl, combine sugar and ricotta until creamy. Add in the juice of half of a lemon and vanilla extract. Mix in egg and milk.
Add in the flour mixture into the ricotta mixture, stir only until blended.
Heat your non-stick pan or cast iron pan.
Using a ladle, spoon batter onto hot pan or griddle and shape into a circle. Cook on one side until small bubbles appear. Flip and cook the other side. Brush with butter between batches if desired. Serve with fresh fruit and maple syrup. Enjoy!