Description

Experience the delightful blend of flavors in Lemon Ricotta Pancakes with Warm Berry Compote. Made with fresh ingredients, these pancakes offer a perfect start to your day or a comforting indulgence any time. Their fluffy texture and hints of lemon make them a crowd-pleaser for breakfast or brunch.

Ingredients

Scale

2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs (room temperature)
1 and 1/2 cups (340ml) whole milk
1 cup (227g) full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (57ml) fresh lemon juice
2 teaspoons lemon zest
maple syrup or fresh whipped cream, for serving

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Instructions

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk thoroughly.
In another bowl, lightly beat the eggs.
Add the milk, ricotta, and vanilla to the eggs, mixing well.
Blend the wet mixture with the dry ingredients until just combined. Gently fold in the lemon juice and zest, being careful not to overmix.
Pour the batter onto a buttered skillet in 1/3 cup portions, cooking only a few at a time. Cook for about 3 minutes, until small bubbles form on top, then flip and cook until golden brown (about 1-2 minutes). Repeat with remaining batter.
Serve pancakes warm, topped with syrup or whipped cream.

Notes

For freezing, the pancakes can be placed in a single layer on a baking sheet until frozen, then transferred to a freezer bag.
To enhance flavor, consider adding a pinch of nutmeg or cinnamon to the batter.

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 4g
Sodium: 210mg
Fat: 4.5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 5g
Cholesterol: 60mg