Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are a delicious and fluffy breakfast treat that combines the brightness of lemon with the creaminess of ricotta cheese. The main ingredients in this recipe include all-purpose flour, sugar, eggs, and of course, lemon juice and ricotta cheese. This recipe is a must-try for anyone looking for a unique and tasty breakfast dish.
The Lemon Ricotta Pancakes recipe is quite straightforward and easy to follow. With just a few simple ingredients and steps, you can create a batch of fluffy and flavorful pancakes that are sure to please. In this recipe, we’ll be using lemon zest and lemon juice to give the pancakes a nice citrus flavor.
So, let’s get started and explore the world of Lemon Ricotta Pancakes. With its unique blend of ingredients and easy-to-follow instructions, this recipe is perfect for anyone looking to try something new and exciting.
Why You’ll Love This Recipe
This Lemon Ricotta Pancakes recipe is a game-changer for anyone looking for a delicious and easy-to-make breakfast dish. The use of ricotta cheese adds a unique texture and flavor to the pancakes, while the lemon juice and lemon zest provide a nice burst of citrus flavor. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.
The benefits of using ricotta cheese in this recipe are numerous. Not only does it add a creamy texture to the pancakes, but it also helps to keep them moist and flavorful. The lemon juice and lemon zest add a nice brightness to the dish, balancing out the richness of the ricotta cheese.
Overall, this Lemon Ricotta Pancakes recipe is a must-try for anyone looking for a delicious and easy-to-make breakfast dish. With its unique blend of ingredients and easy-to-follow instructions, you’ll be enjoying a batch of fluffy and flavorful pancakes in no time.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup ricotta cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons honey
Ingredient Notes & Substitutions
When it comes to the ingredients in this recipe, there are a few things to keep in mind. First, make sure to use freshly squeezed lemon juice for the best flavor. You can also substitute the whole milk with a non-dairy milk alternative, such as almond or soy milk, if you prefer.
The ricotta cheese is a crucial ingredient in this recipe, as it adds a unique texture and flavor to the pancakes. If you don’t have ricotta cheese on hand, you can try substituting it with cottage cheese or Greek yogurt. However, keep in mind that the flavor and texture may be slightly different.
Finally, make sure to use high-quality ingredients, such as real butter and pure vanilla extract, to get the best flavor out of your pancakes. With a few simple ingredients and some basic substitutions, you can create a delicious batch of Lemon Ricotta Pancakes that are sure to please.
Equipment Needed
To make this recipe, you’ll need a few basic pieces of equipment. These include:
- Non-stick skillet or griddle
- Large bowl
- Whisk
- Measuring cups and spoons
With these simple pieces of equipment, you’ll be able to whip up a batch of Lemon Ricotta Pancakes in no time.
Step-by-Step Instructions
- Preheat oven to 200°F (90°C) for keeping pancakes warm.
- Whisk together flour, sugar, and salt in a large bowl.
- Combine milk, eggs, and melted butter in a separate bowl.
- Add lemon zest and juice to the milk mixture and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in ricotta cheese until the batter is smooth.
- Heat a non-stick skillet or griddle over medium heat.
- Drop 1/4 cupfuls of the batter onto the skillet or griddle.
- Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- Keep the cooked pancakes warm in the preheated oven while cooking the remaining batter.
- Serve the pancakes hot with your desired toppings.
Visual Guide & Tips
When cooking the pancakes, make sure to not overcrowd the skillet or griddle. This can cause the pancakes to stick together and cook unevenly. Instead, cook them in batches, if necessary, to ensure that they have enough room to cook properly.
Also, make sure to not overmix the batter. This can cause the pancakes to become tough and dense. Instead, mix the wet and dry ingredients separately and then gently fold them together until just combined.
Finally, make sure to keep an eye on the heat. If the skillet or griddle is too hot, the pancakes can burn quickly. Instead, adjust the heat as needed to ensure that the pancakes cook evenly and at a steady pace.
Pro Tips & Tricks
To get the best results from this recipe, make sure to use high-quality ingredients. This includes freshly squeezed lemon juice, real butter, and pure vanilla extract. These ingredients will give your pancakes the best flavor and texture possible.
Also, make sure to not overmix the batter. This can cause the pancakes to become tough and dense. Instead, mix the wet and dry ingredients separately and then gently fold them together until just combined.
Finally, make sure to keep an eye on the heat. If the skillet or griddle is too hot, the pancakes can burn quickly. Instead, adjust the heat as needed to ensure that the pancakes cook evenly and at a steady pace. With these tips and tricks, you’ll be able to create a delicious batch of Lemon Ricotta Pancakes that are sure to please.
For more Lemon Ricotta Pancakes tips, make sure to check out our other recipes and cooking guides. We have a wide range of tips and tricks to help you become a master chef in the kitchen.
Serving Suggestions/Storage/Variations
These Lemon Ricotta Pancakes are perfect for serving with a variety of toppings. Some of our favorites include:
- Fresh fruit, such as strawberries or blueberries
- Whipped cream or syrup
- Powdered sugar or cinnamon
You can also store the pancakes in an airtight container in the fridge for up to 3 days. Simply reheat them in the microwave or oven when you’re ready to serve.
For variations, you can try adding different ingredients to the batter, such as chocolate chips or nuts. You can also use different types of milk, such as almond milk or soy milk, to create a non-dairy version of the recipe.
Storage & Freezing
To store the pancakes, simply place them in an airtight container in the fridge. They will keep for up to 3 days. You can also freeze the pancakes for up to 2 months. Simply place them in a freezer-safe bag or container and thaw them when you’re ready to serve.
To reheat the pancakes, simply microwave them for 20-30 seconds or oven-heat them at 350°F (180°C) for 5-10 minutes. You can also toast them in a toaster or toaster oven for a crispy exterior and a fluffy interior.
Nutritional Information (Approximate)
Here is the nutritional information for this recipe:
- Calories: 250 kcal
- Protein: 6g
- Carbs: 35g
- Fat: 8g
- Sugar: 29g
Please note that this is an approximate calculation and may vary depending on the specific ingredients and portion sizes used.
Frequently Asked Questions (FAQ)
Here are some common questions about this recipe:
- Q: Can I use a different type of milk?
- A: Yes, you can use a non-dairy milk alternative, such as almond or soy milk, if you prefer.
- Q: Can I add different ingredients to the batter?
- A: Yes, you can try adding different ingredients, such as chocolate chips or nuts, to create a unique flavor combination.
- Q: How do I store the pancakes?
- A: You can store the pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
- Q: Can I make the pancakes ahead of time?
- A: Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Simply give it a stir before cooking.
- Q: How do I reheat the pancakes?
- A: You can reheat the pancakes in the microwave, oven, or toaster. Simply heat them until they’re warm and fluffy.
- Q: Can I use a different type of cheese?
- A: Yes, you can try using a different type of cheese, such as cottage cheese or Greek yogurt, if you prefer. However, keep in mind that the flavor and texture may be slightly different.
Conclusion
And there you have it – a delicious recipe for Lemon Ricotta Pancakes that’s sure to please. With its unique blend of ingredients and easy-to-follow instructions, this recipe is perfect for anyone looking to try something new and exciting. So go ahead, give it a try, and enjoy the fluffy and flavorful goodness of Lemon Ricotta Pancakes!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with this recipe.
Lemon Ricotta Pancakes
Ingredients
Method
- Preheat oven to 200°F (90°C) for keeping pancakes warm
- Whisk together flour, sugar, and salt in a large bowl
- Combine milk, eggs, and melted butter in a separate bowl
- Add lemon zest and juice to the milk mixture and whisk until well combined
- Pour the wet ingredients into the dry ingredients and stir until just combined
- Fold in ricotta cheese until the batter is smooth
- Heat a non-stick skillet or griddle over medium heat
- Drop 1/4 cupfuls of the batter onto the skillet or griddle
- Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry
- Flip the pancakes and cook for another 1-2 minutes, until golden brown
- Keep the cooked pancakes warm in the preheated oven while cooking the remaining batter
- Serve the pancakes hot with your desired toppings