How To Make Katie Lee’s Lemon Ricotta Pancakes
Light, fluffy pancakes with a tangy lemon kick and creamy ricotta!
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 lemon, zested and juiced
- Butter, for cooking
Instructions
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate large bowl, whisk together the ricotta, milk, eggs, lemon zest, and lemon juice until smooth.
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Add the dry ingredients to the wet and mix until just combined. Do not overmix.
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Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter to the pan.
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Using a 1/4 cup measure, scoop the batter into the pan. Cook until bubbles form on the surface of the pancake and the edges are set, about 2-3 minutes.
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Flip the pancake and cook until the other side is golden brown, an additional 1-2 minutes.
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Repeat with the remaining batter, adding more butter to the pan as needed.
Nutrition
- Calories : 434kcal
- Total Fat : 16g
- Saturated Fat : 9g
- Cholesterol : 146mg
- Sodium : 500mg
- Total Carbohydrates : 56g
- Dietary Fiber : 1g
- Sugar : 17g
- Protein : 17g
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