Lemon Ricotta Pancakes : Light, Fluffy, and Perfect
Theres something magical about the mornings in my grandmothers tiny kitchen in Tuscany. ezstandalone.cmd.push(function { ezstandalone.showAds(136); });
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1 tablespoon lemon zest (from about 1 large lemon)
- 3 tablespoons lemon juice (freshly squeezed)
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- cup whole milk
- Butter or oil, for cooking
Instructions
Notes
Berry Burst: Add blueberries or raspberries into the batter before cooking.
Citrus Swap: Try using orange zest and juice for a slightly sweeter version.
Nutty Twist: Sprinkle chopped pistachios or almonds on top for a Mediterranean feel.
Honey Drizzle: Swap maple syrup for Italian acacia honey for a more authentic twist.
Nutrition
- Calories: 320
- Sugar: 10g
- Protein: 8g