Light Lemon Ricotta Pancakes (Print Version)
Tender, lemon-scented pancakes with ricotta offer a bright, protein-rich start to the morning.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon baking powder
→ Wet Ingredients
04 -
3/4 cup low-fat ricotta cheese
05 -
Zest from 1 medium lemon
06 -
1/2 cup whole milk
07 -
2 large eggs
# How to Make It:
01 -
In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly blended.
02 -
In a separate bowl, combine the ricotta cheese, lemon zest, milk, and eggs. Whisk until the mixture is smooth and fully incorporated.
03 -
Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined; avoid overmixing to maintain fluffiness.
04 -
Heat a non-stick skillet over medium heat and lightly grease. Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes per side or until golden and cooked through, repeating with remaining batter.
# Additional Tips:
01 -
Serve pancakes warm, complemented by fresh berries, maple syrup, or a spoonful of Greek yogurt.