Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are a light and fluffy breakfast treat with a delightful citrus twist. The addition of ricotta cheese creates a rich, creamy texture, while the lemon zest and juice give each bite a refreshing burst of flavor. Perfect for a weekend brunch or a special occasion, these pancakes are both easy to make and delicious to eat.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 2/3 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the ricotta cheese, milk, eggs, lemon zest, and lemon juice.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, until golden brown on both sides.
7. Serve warm with maple syrup and fresh berries for a sweet, satisfying breakfast.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add Blueberries or Strawberries: Add fresh or frozen berries to the pancake batter for an extra burst of flavor and color.
• Vegan Version: Use dairy-free ricotta cheese and plant-based milk for a vegan-friendly version of these pancakes.
• Lemon Glaze: For an added citrus touch, drizzle a lemon glaze made from powdered sugar and lemon juice over the pancakes.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• Freezing: To freeze pancakes, allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored for up to 1 month.
• Reheating: Reheat pancakes in a toaster or oven at 350°F for about 5 minutes, or in a microwave for 20-30 seconds until heated through.

10 FAQs

1. Can I use whole wheat flour instead of all-purpose flour? Yes, whole wheat flour can be used, but the pancakes may be slightly denser.
2. What can I substitute for ricotta cheese? You can substitute ricotta with cottage cheese or a dairy-free option like tofu if desired.
3. Can I make these pancakes ahead of time? Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours.
4. How can I make the pancakes fluffier? Make sure to fold the wet ingredients into the dry ingredients gently, and avoid overmixing to prevent the pancakes from becoming dense.
5. Can I use a different citrus fruit? Yes, orange or lime zest and juice can be used in place of lemon for a different citrus flavor.
6. What’s the best way to store leftover pancakes? Store them in an airtight container in the refrigerator, or freeze them for longer storage.
7. Can I make these pancakes gluten-free? Yes, you can use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
8. How do I know when the pancakes are done? When bubbles start to form on the surface of the pancake and the edges look set, it’s time to flip.
9. Can I use a regular frying pan instead of a griddle? Yes, a non-stick frying pan works just as well as a griddle for making these pancakes.
10. How can I make the pancakes more flavorful? Add a dash of cinnamon or vanilla extract to the batter for an extra layer of flavor.

Conclusion

Lemon Ricotta Pancakes are a perfect combination of light and creamy textures, with a zesty citrus flavor that makes them stand out from your typical pancake recipe. They’re quick and easy to prepare, making them an ideal choice for a weekend breakfast or brunch. Enjoy them with your favorite toppings for a breakfast that’s both delicious and refreshing.

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