Lemon Ricotta Fluffy Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
2 ml vanilla extract
02 -
15 ml fresh lemon juice
03 -
1 tablespoon lemon zest
04 -
2 large eggs
05 -
240 ml buttermilk
06 -
125 g ricotta cheese
07 -
1 g salt
08 -
2 g baking soda
09 -
4 g baking powder
10 -
13 g granulated sugar
11 -
125 g all-purpose flour
→ For Cooking and Serving
12 -
Fresh mint, for garnish
13 -
Fresh lemon wedges, for garnish
14 -
Maple syrup, to serve
15 -
Butter or oil, for cooking
# Instructions:
01 -
Stack those pancakes while they're hot, splash on some maple syrup, and finish ’em off with fresh mint and a slice of lemon.
02 -
Scoop about 60 ml of batter for each pancake into your pan. Let them cook till bubbly on top, about 2–3 minutes. Flip over, cook for a minute or two more till they’re brown and ready.
03 -
Get your non-stick skillet going over medium heat. Swirl in a dab of butter or a little oil till it’s coated nicely.
04 -
Dump the wet stuff into the dry bowl. Gently fold it all together—you want it mixed but lumpy is totally fine.
05 -
Grab another bowl and just stir up ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla till blended and smooth.
06 -
Toss salt, baking soda, baking powder, sugar, and flour into a big bowl. Use a whisk to mix them all up.
# Notes:
01 -
Don’t overwork the batter if you want them extra soft and fluffy! Makes a chill way to start a lazy weekend morning.