easybreakfastvegetarianCC0 1.0 Universal
Tender Lemon Ricotta Pancakes
Delicate, melt-in-your-mouth pancakes enriched with creamy ricotta cheese, fresh lemon zest, and a kiss of vanilla.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Fresh ricotta cheese200 g
- All-purpose flour160 g
- Milk120 ml
- Eggs, separated into yolks and whites2 piece
- Finely grated lemon zest1 tbsp
- Fresh lemon juice1 tbsp
- Sugar30 g
- Baking powder1.5 tsp
- Butter for griddling15 g
Preparation Steps
1
In a mixing bowl, whisk egg yolks with ricotta, milk, sugar, lemon zest, and lemon juice until smooth.
2
Sift in flour and baking powder, stirring gently until combined.
3
In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form; fold gently into batter.
4
Heat a lightly buttered pan over medium-low heat; drop spoonfuls of batter and cook 3 minutes until puffed.
3 min timer
5
Gently flip and cook 2 minutes more on the other side until golden and cooked through.
2 min timer
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Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Lemon Ricotta Pancakes (U.S. Department of Agriculture)
Legal status: Public Domain - Works of the United States Government (17 U.S.C. § 105) / CC0 1.0 Universal • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
