Lemon Ricotta Fluffy Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
1 cup all-purpose flour
02 -
1 tablespoon sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Mixture
06 -
1/2 cup ricotta cheese
07 -
1 cup buttermilk
08 -
2 large eggs
09 -
1 tablespoon lemon zest
10 -
1 tablespoon fresh lemon juice
11 -
1/2 teaspoon vanilla extract
→ For Cooking and Serving
12 -
Butter or oil, for greasing skillet
13 -
Maple syrup, for serving
14 -
Fresh lemon wedges, for garnish
15 -
Fresh mint, for garnish
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
02 -
In a separate bowl, whisk ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth and cohesive.
03 -
Pour the wet mixture into the dry ingredients and gently stir just until combined, leaving some lumps in the batter to maintain fluffiness.
04 -
Warm a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
05 -
Pour 1/4 cup portions of batter onto the heated skillet. Cook for 2-3 minutes, until bubbles form on the surface and edges appear set. Flip and cook 1-2 minutes more, until golden brown.
06 -
Arrange pancakes on plates and serve warm with maple syrup. Garnish with lemon wedges and sprigs of fresh mint.
# Notes:
01 -
For tender pancakes, avoid overmixing; a few lumps in the batter ensure a lighter texture.
02 -
Best enjoyed freshly made as a weekend brunch accompaniment.