Description
Enjoy these flavorful Lemon Ricotta Pancakes with Warm Berry Compote, featuring delightful ricotta and a hint of lemon, perfect for brunch or a cozy breakfast at home.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk together thoroughly.
- In another bowl, lightly beat the eggs with a whisk.
- Mix in the milk, ricotta, and vanilla until well incorporated.
- Gently fold this wet mixture into the dry ingredients until just combined. Then, add the lemon juice and zest, folding carefully to avoid overmixing the batter.
- On a buttered hot pan or griddle, pour batter by 1/3 cupfuls, leaving space between each. Cook for around 3 minutes until bubbles form on the surface before flipping. Cook for an additional 1-2 minutes on the second side until golden brown. Repeat with the remaining batter.
- Serve the pancakes warm, topped with syrup or whipped cream, and consider freezing options if needed.
Notes
Pancakes can be frozen for future breakfasts; just reheat in the toaster or microwave.
For extra flavor, add lemon zest to your syrup or whipped cream.
Ensure that the eggs are at room temperature for best results.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 8g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg