Description
Indulge in the ultimate fluffy breakfast delight with these Lemon Ricotta Pancakes. A citrus-infused twist on classic pancakes, these light and airy treats will elevate your morning routine.
Ingredients
Scale
Ricotta Pancakes:
- 1 cup ricotta cheese
- 3/4 cup milk
- 3 large eggs (separated)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- butter or oil for greasing the skillet
Instructions
- Prepare the Batter: In a large bowl, combine ricotta cheese, milk, egg yolks, sugar, vanilla extract, lemon zest, and lemon juice until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture and stir until just combined.
- Whip Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gently fold into the pancake batter.
- Cook Pancakes: Heat a skillet, pour batter, cook until bubbles form, flip, and cook until golden.
- Serve: Enjoy warm with your favorite toppings.
Notes
- Top with whipped cream or lemon curd for a decadent touch.
- Substitute part-skim ricotta for a lighter option.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 85mg
