Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Fluffy, airy lemon ricotta pancakes. The ricotta gives these pancakes a nice, tender texture, and the combination of ricotta and lemon is a classic one. These lemon ricotta pancakes make a nice, tasty change from your regular weekend breakfast routine!

Lemon Ricotta Pancakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 16 pancakes
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 (15 oz) container part-skim ricotta cheese
  • ¼ cup sugar
  • ½ cup reduced-fat milk
  • 1 large lemon, zested
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter for griddle
Instructions
  1. Preheat oven to 200 degrees F.
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. In a medium bowl, beat the eggs. Add the ricotta, breaking it up with a fork first and then whisking with a hand whisk until smooth and fully incorporated with the eggs.
  4. Add the sugar, milk, lemon zest and vanilla, whisking until smooth.
  5. Using a spatula, pour the liquid mixture on top of the dry ingredients. Mix with a rubber spatula, just until incorporated.
  6. Heat two large (12-inch) skillets or a double-burner griddle over medium heat, about 4 minutes. Add half the butter and swirl or brush to coat.
  7. Spoon ¼ cup batter per pancake onto the griddle. Fry the pancakes 3 minutes on each side, or until golden brown and puffed. Keep the prepared pancakes on a baking sheet in the warm oven, covered with foil, while you re-grease the griddle and cook the second batch. Serve with warm maple syrup.
Nutrition Per Serving
Serving size: 1 pancake; Calories: 104; Fat: 3g; Carbohydrates: 14g; Sugar: 4g; Sodium: 218mg; Fiber: 1g; Protein: 5g

 

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