Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are fluffy and light, offering a refreshing citrus flavor paired with creamy ricotta. Perfect for a delightful brunch, these pancakes are a unique twist on the classic breakfast favorite.

Ingredients

• all-purpose flour - 100 grams
• baking powder - 1 teaspoon
• baking soda - 1/4 teaspoon
• salt - 1/4 teaspoon
• ricotta cheese - 100 grams
• milk - 120 milliliters
• lemon juice - 2 tablespoons
• lemon zest - 1 tablespoon
• eggs - 1 large
• sugar - 1 tablespoon
• butter - 20 grams (for cooking)
• maple syrup - to serve

Steps

1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, milk, lemon juice, lemon zest, eggs, and sugar until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and melt the butter.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
7. Serve warm with maple syrup drizzled on top.

Nutrition

• Calories: 320
• Protein: 11 g
• Carbs: 41 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• High in protein from ricotta cheese, promoting muscle repair and growth.
• Rich in calcium, supporting bone health.

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