Lido Lemon Ricotta Pancakes

Indulge in the flavors of Venice with these delightful Lido Lemon Ricotta Pancakes. The creamy ricotta cheese and zesty lemon come together to create a light and fluffy pancake that is perfect for a leisurely breakfast or brunch.

Lido Lemon Ricotta Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1 cup ricotta cheese
  • 1 cup milk
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Butter or oil for cooking
  • Fresh berries and maple syrup for serving

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In another bowl, mix the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
  3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve the pancakes with fresh berries and a drizzle of maple syrup.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
10g
Fat
10g

Supplies

Mixing bowls Whisk Non-stick skillet or griddle Spatula

Tools

Lemon zester Citrus juicer

Serving suggestions

Serving suggestions: Enjoy these pancakes with a side of crispy bacon or a refreshing fruit salad.

Tips & tricks

Tips: For extra fluffy pancakes, gently fold the wet and dry ingredients together and avoid overmixing.

Cost

$10