Description
Enjoy a delightful breakfast with these fluffy pancakes made with ricotta cheese and a hint of lemon zest. Almond extract adds a fragrant touch for a light, airy, and flavorful morning treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2/3 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/2 teaspoon almond extract
- Butter for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
- Pour 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve the pancakes warm with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Notes
- Be sure to mix the batter gently to keep the pancakes light and fluffy.
- For extra lemon flavor, serve with a drizzle of lemon syrup or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes