Source: https://recipheon.com/en/recipes/breakfast/lemon-ricotta-pancakes
About this recipe
Lemon ricotta pancakes are a delicate skillet breakfast with tender centers from ricotta and a fresh aroma from lemon zest. Eggs bind the batter, flour provides structure, and baking powder keeps the pancakes light. Mix only until the ingredients are combined so the batter does not become heavy. Cook small portions over medium heat so the centers cook through as the outsides brown gently. Serve immediately while the pancakes are still warm and fluffy.
Ingredients
Servings: 4
Batter
140 g ricotta
140 g all-purpose flour
2 eggs
zest of 1/2 lemon
1 teaspoon baking powder
Steps
Mix the ricotta and eggs in a bowl.
Add the flour, baking powder, and lemon zest. Mix into a smooth batter.
Cook the delicate pancakes over medium-low heat for 2–3 minutes per side, flipping them only when the surface begins to set.
Serve the pancakes straight from the skillet while the centers are tender and the lemon zest is most fragrant.
Estimated nutrition
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