Lemon Ricotta Fluffy Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
125 g all-purpose flour
02 -
13 g granulated sugar
03 -
4 g baking powder
04 -
2 g baking soda
05 -
1 g salt
06 -
125 g ricotta cheese
07 -
240 ml buttermilk
08 -
2 large eggs
09 -
1 tablespoon lemon zest
10 -
15 ml fresh lemon juice
11 -
2 ml vanilla extract
→ For Cooking and Serving
12 -
Butter or oil, for cooking
13 -
Maple syrup, to serve
14 -
Fresh lemon wedges, for garnish
15 -
Fresh mint, for garnish
# Instructions:
01 -
Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 -
In a separate bowl, blend ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
03 -
Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are desirable.
04 -
Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to coat the surface.
05 -
Pour approximately 60 ml of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface. Flip and cook another 1 to 2 minutes, until golden brown and cooked through.
06 -
Serve the pancakes warm, drizzled with maple syrup and garnished with lemon wedges and fresh mint.
# Notes:
01 -
For a tender, fluffy texture, avoid overmixing the batter. These are ideal for a leisurely weekend brunch.