With the most delicious fresh lemon flavor and a distinctly fluffy texture, these Ricotta Pancakes are a perfect family breakfast to share—on a holiday or any day.
1
– Whole-milk ricotta cheese – Milk – Eggs – Butter – Lemon – All-purpose flour – Sugar – Baking powder
2
Add the ricotta, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
3
Add the flour, sugar, baking powder, and salt to the wet ingredients. Add the lemon zest. Whisk gently to combine.
4
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
5
Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes. Flip.
6
Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.
7
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds in the microwave. Or freeze between layers of parchment paper in a freezer bag.
Click the link below to see the full recipe, more tips and possible dietary replacements.