Pancakes Alla Ricotta E Limone (lemon Ricotta Pancakes)
Pancakes alla Ricotta e Limone, or Lemon Ricotta Pancakes, are a delightful Sicilian twist on the classic breakfast favorite. These fluffy pancakes are infused with the bright flavors of ricotta cheese and fresh lemon, creating a perfect balance of sweet and tangy.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, mix the ricotta, milk, eggs, vanilla extract, and lemon zest 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.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.
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
Large mixing bowl Whisk Non-stick skillet or griddle Spatula
Tools
Zester Measuring cups and spoons
Serving suggestions
Serve the Lemon Ricotta Pancakes with a dollop of whipped cream and a side of fresh fruit for a delightful breakfast or brunch.
Tips & tricks
For extra lemon flavor, you can also drizzle the pancakes with a homemade lemon syrup made with fresh lemon juice and sugar.
Cost
$10