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.
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
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, mix the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 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.
- 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