Lemon Ricotta Pancakes
Ingredients
-
1
cup
all-purpose flour
-
3
tablespoons
granulated sugar
-
1
tablespoon
baking powder
-
¼
teaspoon
kosher salt
-
¾
cup
whole milk
-
½
cup
ricotta
-
1
large
egg
-
1
whole
lemon, zested
-
1
teaspoon
pure vanilla extract
-
2
tablespoons
melted and cooled unsalted butter
-
to taste
tablespoons
butter for the pan
Instructions
- 1. In a large bowl, mix together the flour, sugar, baking powder, and salt.
- 2. In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla, and butter.
- 3. Add the wet ingredients to the dry ingredients and stir just until combined.
- 4. Grease a large skillet and heat over medium-low heat.
- 5. For each pancake, pour ¼ cup of the batter into the skillet.
- 6. Cook in batches, turning once, until golden brown on both sides.
- 7. Repeat with the remaining batter and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
236
Total fat
6g
Total carbohydrates
38g
Total protein
8g
Sodium
194mg
Cholesterol
20mg
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