Lemon-ricotta Pancakes Recipe
Pancakes (2), Berry Compote Whipped Lemon-Ricotta Butter, Pure Maple Syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancakes
Method
Instructions
- 1
Prepare the batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- 2
Combine wet ingredients
In a separate bowl, mix the ricotta cheese, milk, lemon zest, lemon juice, and eggs until smooth.
- 3
Mix the batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix.
- 4
Cook the pancakes
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about another 2-3 minutes.
- 5
Prepare the butter
In a small bowl, mix softened butter with a bit of lemon zest and a dollop of ricotta for a whipped lemon-ricotta butter.
- 6
